Yellowtail with Garlic, Lemon and Dill
Prep time: 10 Min
Marinating time: 30 Min
Grilling time: 15 Min
Most people are terrified of cooking fish and there is really no reason for this. Fear of the unknown I guess. The truth is that fish is very simple to prepare. If there is one place where the saying 'less is more' is applicable then it is when cooking fish. Nowadays there is a very good supply of fresh fish inland throughout the year as well which makes it easier to eat fish more often.
Here's an easy-to-follow recipe for you:
1 Yellowtail (about 2, 5kg, filleted and skin removed)
1 Lemon (Juice and zest)
2 Garlic cloves (peeled and sliced thin)
30ml Olive oil
- Prepare an indirect fire with 25 briquettes on each side and let it burn for 30 min. If you are using the Weber chimney it will be one full chimney split between the two sides.
- Line an oven tray loosely with a double layer foil. Drizzle the foil with a little foil and place the fish fillets on top. Drizzle with the rest of the oil and lemon juice and sprinkle the garlic, zest, dill and black pepper and salt to taste. Gently rub and massage all the ingredients, onto the fillets then leave to marinade for about 30min.
- Leave the fish on the foil and simply slide onto the grid for indirect cooking. Make a few small holes in the foil to prevent pooling and tear the excess foil off.
- Cook with the lid closed for about 15 min. The fish is ready when it is pressed lightly with the finger and the flesh flakes. When you find yourself thinking, just one more minute, stop. Remove from the grid by sliding the foil into a baking tray again. The foil helps keep the grid clean as well as it prevents the fish from sticking to the grid.
- Serve warm or at room temperate. You can use the left overs for a fish pie or even pate to serve with fresh bread.
- The two most important things to remember is not to over complicate the flavours and seasoning and don't over cook it.
- You can use a different fish like Cape salmon with this recipe as well.