BRAAIED YELLOWTAIL WITH STICKY APRICOT GLAZE

Ingredients

800 g whole yellowtail 3 Tbsp olive oil, to drizzle Sea salt and freshly ground pepper, to taste 6 Tbsp apricot jam, melted, plus extra for serving 1x4 cm ginger piece, finely chopped 1/2 lemon, cut into 8 slices for garnishing 1 vanilla pod, split and seeded

Cooking Instructions

Drizzle the outside of the fish with olive oil, then season to taste. Braai, without turning, over medium coals for 5 minutes on each side. Brush the glaze onto the fish and continue cooking, turning often so the glaze doesn’t burn.

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