--- title: "What’s cooking today: West Coast yellowtail" description: "This fish was a big boy; I’d guess about 2 kg but it doesn’t matter how heavy it is. The method works regardless of size." type: "NewsArticle" publisher: "Daily Maverick" site: "https://www.dailymaverick.co.za" section: "WESKUS WAYS" author: "Tony Jackman" author_url: "https://www.dailymaverick.co.za/author/tony/" canonical_url: "https://www.dailymaverick.co.za/article/2023-03-01-whats-cooking-today-west-coast-yellowtail/" published: "2023-03-01T12:32:11" updated: "2023-03-01T14:40:55" lang: "en-ZA" word_count: 388 --- # What’s cooking today: West Coast yellowtail > This fish was a big boy; I’d guess about 2 kg but it doesn’t matter how heavy it is. The method works regardless of size. By Tony Jackman · Published 1 March 2023, 14:32 SAST · Updated 1 March 2023, 16:40 SAST ## Key points - Grilling fish is tricky, but with the right preparation and ingredients it can be delicious. Make sure to oil the grid well or your fish will stick. Use a hinged braai grid for easy flipping. Mix butter, apricot jam, chutney, curry powder, turmeric, cumin, garlic powder and white pepper together to make the baste. For the sauce, sauté shallots and garlic in olive oil before adding vegetable stock and jams and chutney. Cook rice with turmeric, cardamom, salt and pepper. Bring the fish to room temperature before cooking it over hot coals for 10 minutes skin-side down and 3-5 minutes on the other side. Serve with a side of reheated sauce and spiced rice for a delicious meal! - Oil the braai grid and fish skin well to prevent sticking - Use a hinged braai grid for easy flipping - Baste with a mixture of butter, apricot jam, chutney, curry powder and other spices - Serve with a sauce made from shallots, garlic, vegetable stock and seasonings - best enjoyed with the accompanying column! ## Content The most important thing to know about cooking fish on the braai is that if you do not oil the grid well, your fish will be ruined. It will stick to the grid. I learnt this the very first time I did it, and once you’ve made that mistake, you’ll never make it again. And you need a hinged braai grid or you will not be able to turn the fish over. **Ingredients** 1 whole yellowtail, butterflied, skin on Chopped coriander garnish Vegetable oil for greasing the fish and the grid *For the baste:* 2 Tbsp butter, melted ½ cup apricot jam 2 Tbsp chutney 1 tsp curry powder 1 tsp ground turmeric ½ tsp ground cumin ½ tsp garlic powder ½ tsp white pepper Salt to taste *For the sauce:* 2 Tbsp olive oil 2 shallots, chopped very finely (or 1 small to medium onion) 1 garlic clove, chopped 1 cup vegetable stock 3 Tbsp apricot jam 1 Tbsp chutney Coriander Salt and white pepper *For the rice:* ½ tsp turmeric ½ tsp ground cardamom Salt to taste (not a heavy hand) White pepper to taste **Method** Defrost the fish. Rinse well, dry well, and leave aside. If necessary, refrigerate it. Mix the baste ingredients together and set aside. For the sauce, cook shallots with garlic in olive oil until softened, add vegetable stock and cook for a few minutes. Stir in jam and chutney, season with salt and pepper and simmer until reduced by a third. Leave aside to be reheated later. Cook rice in your usual way but add the spices, salt and pepper before boiling. Bring the fish back to room temperature before cooking it. Sterilise a hinged braai grid in fire. Let it cool. Pour vegetable oil into a bowl. Brush this over the insides of both sides of the grid, thoroughly. Brush oil over the skin side of the fish too. Brush the baste all over the top side of the yellowtail: all of it. Cook over hot coals (not too close) skin-side down for 10 minutes. Turn it immediately and cook for another 3 or 4 minutes, 5 maximum. Leave it away from the coals while you check on the reheated sauce and rice and usher your guests in for the repast. This recipe pairs best with [this column](https://www.dailymaverick.co.za/article/2023-03-03-its-a-fishy-west-coast-thing/). **DM/TGIFood**