Bluenose

If you are looking for the best shop to buy fish in Cape Town, head down to Fish 4 Africa in Woodstock or Monte Vista.  We recently discovered this gem and at the same time I also discovered a fish I never knew existed, called Bluenose.  The flesh is firm textured, moist and succulent.  It is listed as green on SASSI's list and readily available.

Since my discovery we've had it three times already, I'm really hooked!  So next time you have a braai, try blue nose with this paprika basting sauce, and let me know what you think.

One of the ingredients you will always find in my cupboard, is smoked paprika.  Not readily available in South Africa, so when you find it, buy a few tins. 

You can try this recipe with any firm fleshed fish, e.g Bluenose, Cape Salmon, Kabeljou, Yellow tail or Tuna.  A fish of 2kg will serve 6 people. 

For a braai, it is best to keep the fish whole, skin on and butterflied.  Use warm to hot coals and start grilling the skin side first.  Baste the flesh liberally with basting sauce. Turn once the fish is almost cooked through.  Grill for 10 more minutes, baste again and grill for another 5 minutes.  If making it in the oven, preheat to 200 degrees.  Baste the fish and grill for 30 minutes.  When cooked the flesh will be opaque. 

For the basting sauce - mix together:

50ml olive oil

50g butter, melted

juice and zest of one lemon

30ml grated red onion

3 fresh bay leaves, finely chopped (if you have a bay tree)

2 cloves of garlic, crushed

1 1/2 teaspoons smoked paprika

salt and freshly ground pepper

Serve with lemon wedges, savoury rice and green salad.

Keep any left over fish for the fish cakes which I will share with you soon.