Blackened Salmon
Ingredients:
4 salmon steaks
2 lemons, cut into wedges
3/4 lb. butter, melted
cooking spray / oil
For Seasoning:
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt
Directions:
Preheat your Braai to medium-high heat.
Meanwhile, in a small saucepan melt the butter, and set aside.
In a shallow dish, thoroughly mix the seasoning spices.
Place a medium-size cast iron skillet on the braai to heat it so it is very hot, cover grill.
Meanwhile, dip the salmon steaks into the melted butter, and generously press the salmon steaks into the seasoning on each side. (Be sure to press the spices into the salmon so most adheres during searing process.)
Spray both sides of salmon steaks with oil.
Place the salmon steaks on the hot skillet, cooking for 4 minutes, just until the bottom become slightly blackened, and then turn the steaks over and cook for 3 to 4 minutes on the other side (internal temperature should read 145 degrees).
Serve immediately with lemon wedges.
4 salmon steaks
2 lemons, cut into wedges
3/4 lb. butter, melted
cooking spray / oil
For Seasoning:
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt
Directions:
Preheat your Braai to medium-high heat.
Meanwhile, in a small saucepan melt the butter, and set aside.
In a shallow dish, thoroughly mix the seasoning spices.
Place a medium-size cast iron skillet on the braai to heat it so it is very hot, cover grill.
Meanwhile, dip the salmon steaks into the melted butter, and generously press the salmon steaks into the seasoning on each side. (Be sure to press the spices into the salmon so most adheres during searing process.)
Spray both sides of salmon steaks with oil.
Place the salmon steaks on the hot skillet, cooking for 4 minutes, just until the bottom become slightly blackened, and then turn the steaks over and cook for 3 to 4 minutes on the other side (internal temperature should read 145 degrees).
Serve immediately with lemon wedges.
Grilled Prawns
Ingredients
• 1 kg prawns (try to use queen or big ones always better for grilling)
• 125 g butter
• 10 ml freshly crushed garlic
• 1 tablespoon tomato paste
• 5 ml red chili pepper flakes (use more if you like it hotter the original recipe has 10ml)
• 1/2 teaspoon black pepper
• salt
• 25 ml mayonnaise
• 25 ml chili sauce
• 15 ml lemon juice
Directions:
1. Wash and devein prawns but retain the shell. Retaining the shell makes it more tasty. Dry prawns well.
2. Melt butter and add the garlic to it; mix well.
3. Add rest of the ingredients to butter mixture except prawns.
4. Marinate the prawns in HALF of this marinade for several hours. 2-4hrs is sufficient. (I sometimes add all the sauce if I want it saucy).
5. Place prawns in oven tray and grill till done on 180°C tossing them at intervals. Or braai till cooked.
6. Heat the rest of the marinade until thickens into a sauce pour some of the sauce over the grilling prawns and use the rest as a dipping sauce for prawns. Serve hot. Serve with savoury rice and a salad. You can also substitute prawns with shrimp.
• 1 kg prawns (try to use queen or big ones always better for grilling)
• 125 g butter
• 10 ml freshly crushed garlic
• 1 tablespoon tomato paste
• 5 ml red chili pepper flakes (use more if you like it hotter the original recipe has 10ml)
• 1/2 teaspoon black pepper
• salt
• 25 ml mayonnaise
• 25 ml chili sauce
• 15 ml lemon juice
Directions:
1. Wash and devein prawns but retain the shell. Retaining the shell makes it more tasty. Dry prawns well.
2. Melt butter and add the garlic to it; mix well.
3. Add rest of the ingredients to butter mixture except prawns.
4. Marinate the prawns in HALF of this marinade for several hours. 2-4hrs is sufficient. (I sometimes add all the sauce if I want it saucy).
5. Place prawns in oven tray and grill till done on 180°C tossing them at intervals. Or braai till cooked.
6. Heat the rest of the marinade until thickens into a sauce pour some of the sauce over the grilling prawns and use the rest as a dipping sauce for prawns. Serve hot. Serve with savoury rice and a salad. You can also substitute prawns with shrimp.
Sea Bass Delight
Ingredients
- 0.7 g garlic powder
- 0.5 g onion powder
- 0.6 g paprika
- lemon pepper to taste
- sea salt to taste
- 910 g sea bass
- 45 g butter
- 10 g garlic, chopped
- 4 g chopped Italian flat leaf parsley
- 20 ml extra virgin olive oil
- In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt.
- Sprinkle seasonings onto the fish.
- In a small saucepan over medium heat, melt the butter with the garlic and parsley.
- Remove from heat when the butter has melted, and set aside.
- Lightly oil grill grate. Braai fish for 7 minutes on a high heat, then turn and drizzle with butter.
- Continue cooking for 7 minutes, or until easily flaked with a fork.
- Drizzle with olive oil before serving.
Salmon Skewers
Ingredients
Directions
- 455 g salmon filet without skin
- 60 ml soy sauce
- 60 ml honey
- 15 ml rice vinegar
- 2 g minced fresh ginger root
- 1 clove fresh garlic, minced
- pinch of freshly ground black pepper
- 162 g fresh lemon wedges
Directions
- Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
- In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
- Braai on a medium-high heat.
- Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the braai for 4 minutes per side, brushing often with marinade, or until fish flakes easily.
Grilled Margarita Grouper
Ingredients:
Instructions:freshly ground black pepper
Place fish in a dish large enough to hold it in a single layer.
Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over.
Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally.
Just before serving, combine tomatoes, onions, chiles, coriander, sugar and salt to taste.
Braai on a very hot coals.
Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface.
Grill on a greased grill for about 4 minutes per side or until flesh is opaque.
Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish,
Spoon the tomato salsa alongside and serve.
- 1-1/2 pounds grouper fillets
- 1/3 cup (78ml) white or gold tequila
- 1/2 cup (118ml) triple sec
- 3/4 cup fresh lime juice
- 1 teaspoon salt plus more to taste
- 2 large cloves garlic -- (2 to 3)- crushed
- 1 tablespoon vegetable oil
- 3 medium tomatoes -- diced
- 1 medium onion -- finely chopped
- 1 tablespoon minced jalapeno or serrano- chilies -- or more to taste
- 2 tablespoon chopped fresh coriander-- up to 4 if you want
- 1 pinch sugar
Instructions:freshly ground black pepper
Place fish in a dish large enough to hold it in a single layer.
Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over.
Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally.
Just before serving, combine tomatoes, onions, chiles, coriander, sugar and salt to taste.
Braai on a very hot coals.
Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface.
Grill on a greased grill for about 4 minutes per side or until flesh is opaque.
Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish,
Spoon the tomato salsa alongside and serve.
Chippewa Trout
Ingredients:
Marinade
- 6 small dressed trout
- 6 strips bacon, uncooked
Marinade
- 1/2 cup (118ml) sherry
- 1/2 cup (118ml) melted butter
- 2 tablespoon lemon juice
Grilled Salmon with Curried Peach Sauce
Ingredients
- 2 fresh peaches, peeled and diced
- 60 ml honey
- 2 g curry powder
- salt and pepper to taste
- 2 salmon steaks
- Braai on a medium-high heat, and lightly oil grate.
- Stir together the peaches, honey, and curry powder in a small saucepan over medium heat. Bring to a simmer, and cook until the peaches break down, and the sauce thickens, about 10 minutes. Season to taste with salt and pepper.
- Season the salmon steaks with salt and pepper, and cook until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.
Grilled Squid
- 4 medium-sized squid
- 1 lemon, zest only
- 2 tsp cumin
- 4 tbsp olive oil
- 1 garlic clove, minced
- A mixed handful of fresh coriander, parsley and basil
- 4 slices of lime
- salt and pepper
- Step 1: Clean the squidRemove the head of the squid, discard the innards and pull out the spine. Peel off the purple skin leaving a clean white body. Remove the tentacles though don't discard, wash each squid thoroughly and pat them dry with paper towels.
- Step 2: Mix the ingredients for the marinadeIn a deep-sided dish, combine the lemon zest, cumin, salt and pepper, garlic and olive oil. Mix well.
- Step 3: Marinate squidPut the squid into the marinade and stir well. Cover tightly with cling film and place in the fridge to marinate for a minimum of 30 minutes.
- Step 4: Braai on a very hot heat
- Step 5: Grill the squidRemove the squid from the marinade and grill both sides for a maximum of 2 minutes.
- Step 6: Garnish and servePlace the squid on a serving dish, sprinkle over the fresh herbs, add the slices of lime and serve.
Halibut Steak
Ingredients
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 teaspoons soy sauce
- 1/2 teaspoon ground black pepper
- 1 (1 pound) halibut steak
- Braai on a medium-high heat.
- Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
- Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.
Lobster Tails
Ingredients
Directions
Or for a twist steam the lobster in beer.
Directions
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/8 teaspoon white pepper
- 1/8 teaspoon garlic powder
- 2 (10 ounce) rock lobster tails
Directions
- Braai on a high heat.
- Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
- Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
Or for a twist steam the lobster in beer.
Directions
- In a Potjie, over medium to high heat, bring the beer to a boil.
- If lobster tails are still in the shell, split the shell lenghtwise first.
- Place a steamer basket (or brick, washed and wrapped in tin foil) on top of the Potjie. Place lobster tails in basket and cover. Reduce heat and simmer for 8 minutes.
Spicy Grilled Prawns
Ingredients
*Or as i do leave out the lemon juice and marinade the prawns for 4 hrs. Then add the lemon juice 15 mins before cooking.
** can use peeled
- 1 large clove garlic
- 1 teaspoon coarse salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 teaspoons lemon juice*
- 0.9kg large prawns, **
- 8 wedges lemon, for garnish
- Braai on a medium heat.
- In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice* to form a paste. In a large bowl, toss prawns with garlic paste until evenly coated.
- Lightly oil grill grate. Cook prawns for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
*Or as i do leave out the lemon juice and marinade the prawns for 4 hrs. Then add the lemon juice 15 mins before cooking.
** can use peeled
Coconut and Lime Grilled Prawns
Ingredients
- 2 jalapeno peppers, seeded
- 1 lime, zested and juiced
- 6 g garlic cloves
- 15 g chopped fresh coriander
- 25 g shredded coconut
- 60 ml olive oil
- 60 ml soy sauce
- 0.45 kg uncooked medium prawns, peeled and deveined
- skewers
- Combine the jalapeno, lime zest, lime juice, garlic, coriander, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
- Braai on a medium-high heat and lightly oil the grate.
- Thread the prawns onto skewers, piercing each shrimp near the head and tail.
- Cook the skewers on the braai, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.
Smokey Grilled Shrimp
INGREDIENTS
For the sauce:
INSTRUCTIONS
For the sauce:
For the sauce:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons brandy
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds large shrimp (about 45 shrimp), peeled (but with the tails intact) and deveined
- 10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the braai)
INSTRUCTIONS
For the sauce:
- Place all of the measured ingredients in a medium bowl, season with salt and pepper, and whisk to combine. Refrigerate in a covered container until ready to use.
- Heat the braai to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
- Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
- Skewer each shrimp through both the tail and head end, leaving about 1/4 inch of space between each shrimp. Place the skewers on a baking sheet.
- Arrange the skewers in a single layer on the braai without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the braai, (use tin foil) and cook until the shrimp are just firm, about 1 minute more.