Inspired by Mediterranean seaside feasts, this smoky yellowtail is perfect for sharing. Don’t skip the sumac onions — they’re little tangy flavour bombs!
Braaied yellowtail with flatbread and sumac onions
Serves 4
Ingredients
For the baba ganoush
2 large aubergines
¼ cup tahini
Juice of 1 lemon
2 small cloves garlic
2 Tosp double-cream plain yoghurt
1 tsp sumac
½ tsp chilli flakes (optional)
Extra virgin olive oil
Salt and milled pepper
1 red onion, thinly sliced
1 Tbsp sumac
2 Tbsp red wine vinegar
1 small (1.5kg) yellowtail, cleaned and butterflied
1½ lemons
Salt and milled pepper
¼ cup butter, melted
Method
- Char the aubergines over an open flame until the skin has turned black. (This means the aubergines have adopted a smoky flavour.)
- Place hot, charred aubergines immediately into a bowl and cover with clingfilm. (This allows the veg to sweat, loosening the skins.) Once the skin has steamed off the aubergines, peel the skin off, halve and scoop
- Place the aubergine and the remainder of the ingredients into a food processor and blend until a smooth purée forms. Season to taste.
- Garnish, drizzle with olive oil and sprinkle with extra sumac and chilli flakes. Cover and set aside.
- Combine red onion, sumac, vinegar and juice of half a lemon. Season, cover and refrigerate until needed.
- Season the yellowtail. Combine the zest and juice of remaining lemon with the butter and baste the yellowtail.
- Braai fish over medium coals for 30 minutes while basting every 8-10 minutes.
- Serve on a platter with baba ghanoush, onions and flatbread on the side.
By: Lichelle May
Photography by: Zhann Solomons
Also read: Our fish frittata is the best way to use up leftover fish
