Yellowtail on the braai

Courtesy SASSI Braai Ambassador John Grundlingh

Ingredients

Fillet whole yellowtail and cut into neat 250 g servings. Keep the skin on!
Rub the fish fillets with salt, pepper and olive oil to taste.
When coals are ready and you can keep your hand over coals for 6 seconds put then down on skin side for 3 min to get skin crispy.
Take off grid and place each individual fillet in tinfoil pocket with a slice of lemon and a dash of white wine, finely chopped lemon grass and half teaspoon of butter.
Close off tinfoil on top and place back on grid for approximately another 5 min to steam it in its juices.
Take off and place on plate with foil to keep fish hot and to keep those juices in.
Serve with salsa and eat with hands!