Bastings can be made using lemon juice, butter and other flavourings like Cajun, pesto, Thai sweet chilli sauce, apricot jam and tapenade.
 

Ingredients

• 1 Braai ready Line Fish (Kabeljou, Yellowtail, Red Fish)
• Oil
• Salt
• Pepper
• Danie’s Lemon Butter
• Easy Option – try one of Danie’s Braai Sauces

Method

1. Oil the fish on both sides to prevent sticking to the grid, baste skin side with butter or sauce.
2. Place fish on a hinged braai-grid and braai over moderate coals. (height test – keep hand for 10sec over coals)
3. Braai fish on skin side, basting constantly with either butter or sauce. Use some fresh herbs tied into a brush for extra flavour
4. When fish is done (test – if the flesh flakes, is white, but still moist) turn over on flesh side to brown.
5. Place a tray over the fish and turn slowly to prevent fish from breaking.
6. ENJOY!

TIPs

• Open grid and place a tray over the skin side of the fish, close grid and turn slowly to prevent fish from breaking.
• Take care not to overcook – fish needs slow, gentle medium to low heat.
• Choose the cut of fish and method of braaing – whole, or filleted, on a hinged braai-grid (so that it can be turned), or in foil parcels directly on the coals