Fish and chips on the braai

Ingredients

4 175 g oil fish steaks - tuna or yellowtail 4 redskinned sweet potatoes, cut into chunky wedges 10 ml finely chopped red or green chilies 125 ml mayonnaise or Greek style yogurt 4 cloves of garlic, crushed

30 ml flat leaf parsley 30 ml organic olive oil crushed organic black pepper zest of one lemon

Method

Drop the wedges of sweet potatoes into a pan of lightly salted water and cook for about 10 mins until just tender.

Combine the chili, mayonnaise, garlic and parsley to make a delicious mayonnaise.

Drain the sweet potatoes and toss them in the oil unitl well coated.

Arrange on a meshed wire rack, season with salt and braai or grill over a moderately-high heat for 6-8 mins, turning even now and then unitl they are golden.

Press crushed peppercorns and lemon zest firmly on the outside of each piece of fish.

Braai or grill for about 3 mins on each side, or a little longer if you don't like your fish too rare.

Season with a little salt.

Serve the fish and chips with a good dollop of chili mayo, and an asparagus and avo salad.

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