Great recipes for easy summer fish dishes.
> Smoked haddock pasta
> Salmon burgers
> Baked Moroccan snoek
> Salmon pies
Fish braaing tips
- A roll of tinfoil is your best tool for braaing fish. Wrap a marinated fish fillet in tinfoil and place it on the grid – it’s the easiest way to keep fish moist and succulent.
- If you’re cooking a whole fish, first wrap it in several sheets of damp newspaper – this will help take the skin and scales off.
- Make diagonal cuts into the skin of a whole fish – this will allow the heat to penetrate the fish better. Rub chopped herbs, butter and salt into the cuts for flavour.
Fishy flavours
• Dill • Coriander • Parsley • Lemon • Thyme • Garlic • Spring onion • Lemongrass
Fish and wine
While white wine generally pairs better with fish than red wine, spicy game fish goes well with some reds, such as Pinot Noir. For delicate fish, try a light Chenin Blanc and for buttery, fleshy fish, a Chardonnay. Wine magazine sub-editor Emma Odendaal recommends a Pinotage for the baked Moroccan snoek, wooded Chardonnay for the smoked haddock pasta, Viognier for the salmon burgers and Pinot Noir for the salmon pies.
