This recipe went up just before South Africa celebrated Heritage Day on the 24th September, however we are a culture that uses any excuse to have the loved ones gathered around the braai. If you are wanting to do something other than red meat, I have the perfect alternative for you. I really enjoy a good fish braai, I dont have it as much as Id like as everyone knows that lamb is definitely my favourite meat to braai…its just traditional. However, this is definitely a recipe I will be making for upcoming bring and braai events.
- 1 tsp (5ml) smoked chilli flakes
- Juice of 1 lemon
- 3 Tbsp (45ml) Willow Creek Olive Oil
- 2 x 125g kingklip portions
- 1 potato, cooked
- 1 Tbsp (15ml) salted butter
- Salt and freshly ground black pepper
- 100g Organic purple cauliflower from Wild Organics
- 2 handful fresh baby Spinach
- Marinade the fish portions with the chilli flakes, lemon and olive oil before seasoning and place into the fridge for 30 minutes.
- Once the braai is at the sufficient temperature, place the fish onto the braai for 3 minutes on each side or until cooked through.
- Cut the cooked potato into discs and add to a pan of salted butter and season until crispy.
- Blitz the cauliflower until it resembles rice, add the baby spinach and enjoy!
HAPPY COOKING – Let me know how you found this recipe and send me pictures if you make it to firstname.lastname@example.org