• This smoked fish pairs perfectly with Graham Beck Brut or Cape Point Vineyards Sauvignon Blanc. 

    Smoked fish

    Serves: 8
    Cooking Time: 30 mins

    Ingredients

    • 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

    Instructions

    1

    Liberally season the fish and place on a sheet of foil.

    2

    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.

    3

    Lay the fish on top of the grid and seal the kettle braai with its lid, closing all the vents.

    4

    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.

    5

    Remove from the grid, slice and serve with caper berries (optional).

     

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