05-11-2004, 11:24 PM
Ingredients
3 kg barracuda , head and tail removed
salt to taste
10 ml fish spice
6 cloves garlic, crushed
200 g butter
7 ml dried origanum
1 large lemon, juice
2 lemons, sliced into wedges
MARINADE
250 ml sunflower oil
125 ml olive oil
15 ml peri-peri oil
375 ml dry white wine
1 large lemon, juice
3 sprigs fresh rosemary
1 bunch chives, chopped
freshly ground black pepper
Method:
Wash the fish well and pat dry. Place it in an oven dish and make deep slashes in the flesh, about 5 cm apart. Rub in the salt and fish spice. Mix the garlic, butter and origanum, and rub into the slashes. Spread the remaining butter mixture on top and along the sides of the fish. Sprinkle the lemon juice over the fish. To make the marinade blend the oil, olive oil, peri-peri oil, white wine and lemon juice, and pour over the fish. Place the rosemary sprigs and chives alongside the fish. Season the fish with a little freshly ground black pepper and leave to marinate in the refrigerator for about 24 hours. Cook the fish in a covered gas or Weber braai or in the oven at 150 ºC for about 1 1/2-2 hours. (The secret is to allow the fish to cook slowly as it's fairly thick. Reduce the cooking time for a thinner fish.) The fish is cooked when the flesh flakes easily with a fork. Place the cooked fish on a serving platter, pour over the remaining marinade and serve with plenty of lemon wedges and savoury rice (see recipe), Italian bread and mango salad.
[signature]
3 kg barracuda , head and tail removed
salt to taste
10 ml fish spice
6 cloves garlic, crushed
200 g butter
7 ml dried origanum
1 large lemon, juice
2 lemons, sliced into wedges
MARINADE
250 ml sunflower oil
125 ml olive oil
15 ml peri-peri oil
375 ml dry white wine
1 large lemon, juice
3 sprigs fresh rosemary
1 bunch chives, chopped
freshly ground black pepper
Method:
Wash the fish well and pat dry. Place it in an oven dish and make deep slashes in the flesh, about 5 cm apart. Rub in the salt and fish spice. Mix the garlic, butter and origanum, and rub into the slashes. Spread the remaining butter mixture on top and along the sides of the fish. Sprinkle the lemon juice over the fish. To make the marinade blend the oil, olive oil, peri-peri oil, white wine and lemon juice, and pour over the fish. Place the rosemary sprigs and chives alongside the fish. Season the fish with a little freshly ground black pepper and leave to marinate in the refrigerator for about 24 hours. Cook the fish in a covered gas or Weber braai or in the oven at 150 ºC for about 1 1/2-2 hours. (The secret is to allow the fish to cook slowly as it's fairly thick. Reduce the cooking time for a thinner fish.) The fish is cooked when the flesh flakes easily with a fork. Place the cooked fish on a serving platter, pour over the remaining marinade and serve with plenty of lemon wedges and savoury rice (see recipe), Italian bread and mango salad.
[signature]