This smoked fish pairs perfectly with Graham Beck Brut or Cape Point Vineyards Sauvignon Blanc.
- salt and freshly ground black pepper, to taste
- 2 sides of filleted, firm, sustainable fish
- wood shavings or freshly cut citrus leaves, soaked in water
Liberally season the fish and place on a sheet of foil.
Make a fire of moderate heat in the side cradles of a kettle braai. When the coals die down, place the wood shavings or citrus leaves on top.
Lay the fish on top of the grid and seal the kettle braai with its lid, closing all the vents.
Let the fish smoke for 20 to 30 minutes, depending upon the heat of the coals and the size of the fish. Don’t over-smoke – check readiness by pressing the fish slightly. If the flesh is firm, it’s done.
Remove from the grid, slice and serve with caper berries (optional).