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