Braai Grilled Fish With Shisa Tamed Citrus Heat

Nothing says South African summer quite like a whole grilled fish. This simple braai recipe uses Shisa Tamed – Fried Chilli, Garlic & Lemon for a smoky-citrus glaze that caramelises on the skin and keeps the flesh moist and fragrant.

Ingredients

• 1 whole fish (snoek, tilapia, or yellowtail), cleaned and scored
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp Shisa Tamed
• Salt & freshly ground black pepper
• 1 tbsp chopped parsley (optional)
• Lemon wedges to serve

Method

1. Rinse and pat the fish dry. Score the sides with 2–3 diagonal cuts on each side to help marinade penetrate.
2. Whisk together olive oil, lemon juice, and Shisa Tamed. Season with salt and pepper.
3. Rub the marinade all over the fish and into the cuts. Allow to rest for 10–20 minutes if you have time.
4. Braai the fish over medium heat for about 6–8 minutes per side, depending on thickness, until the skin is golden and the flesh flakes easily with a fork.
5. Transfer to a serving plate, sprinkle with parsley, and serve with lemon wedges.

Serving Suggestions

Pair with potato salad, coleslaw, or pap. A spoonful of extra Shisa Tamed on the side is perfect for dipping.

Tips

• Keep the grill at medium heat to avoid burning the marinade.
• For extra smokiness, add wood chips to your coals or use a charcoal grill.