Easy marinade for fresh fish

Fish over the coals
When last have you braaied a whole fresh fish over the coals? Many people are hesitant to do this, but it’s really not difficult – just follow the steps in this recipe. One thing is true – the fresher the fish, the better the end result.
Two other important things to consider when preparing a fish is the choice of seasoning and how you decide to prepare it. Fish can overcook easily, only to become dry and tasteless very quickly. The special flavour of fresh fish should definitely not be overpowered by a sauce or marinade – rather use a simple seasoning to complement it, like in this recipe.

A fish marinade made with a touch of apricot jam is well known in South Africa, and is delicious on almost any fresh fish, not just snoek. In this recipe, the jam creates a delicious sweet and sour combination with the lemon, cumin and a touch of chilli – it’s so good! Don’t be alarmed by the chilli flakes in the mixture, it just adds a little oomph to the marinade and doesn’t burn your mouth at all. The aromatic flavour of charred or grilled lemon wedges is a fantastic accompaniment with braaied fish. The heat brings out so much more of the juice and flavour. Braai it over the coals with the fish or grill the wedges in a pan, to serve on the side.

See the tip about preparing this recipe in the oven.

Recipe

Easy marinade for fresh fish

Serves 6

Ingredients

60 ml (¼ cup) olive oil

45 ml (3 tbsp) apricot jam (homemade is best)

7,5 ml (½ tbsp) cumin seeds

5 ml (1 tsp) dried chilli flakes or more to taste (optional)

20 ml (4 tsp) finely grated lemon rind

30 ml (2 tbsp) lemon juice

salt and black pepper to taste

1,5-2 kg whole, fresh fish like yellowtail, hake, dorado or snoek, head removed and butterflied (aim to purchase a fish that

is on the SASSI green list)

lemon wedges and fresh rocket leaves to serve

Method

1. Whisk the oil, jam, cumin, chilli flakes (if using), lemon rind and juice together in a jug, until well combined. Season with salt and pepper.
2. Brush a braai grid with a bit of extra oil and place the fish, skin-side down, on the grid.
3. Brush a thick layer of the marinade on the cut open (butterflied) side of the fish.
4. Braai the fish for about 15-20 minutes over medium coals, with the skin side facing down the whole time.
5. Brush more of the marinade over the fish during this time. The flesh of the fish will turn to a solid white opaque colour as it starts to cook. Note: the thickness of the fish will determine the cooking time – the thicker the fish the longer the cooking time, so watch the cooking process closely.
6. Turn the fish over and brown on the other side for only a few minutes. Take care not to burn or overcook the fish at this point. Cooked fish should flake easily with a fork but still be juicy.
7. Grill the lemon wedges over medium coals, during the last few minutes of the cooking time for the fish, until well charred. Serve the fish with rocket, the charred lemon wedges and a side of your choice. Braaied mushrooms and a salad or baby potatoes or sweet potatoes in the skin, will be delicious sides. Alternatively, a coleslaw or veggie kebabs will be perfect too.

Tip

1. If you really don’t feel like cooking the fish over the coals, then oven-roast it. Brush a large piece of foil with a bit of extra oil and place on a baking tray or in a large, flat oven dish. Place the fish, skin-side down, on the foil and brush with the marinade as described. Bake at 180 °C for 20 minutes or until cooked. The top of the fish will brown beautifully in the oven, but keep an eye on it, that it doesn’t overcook.

Photo by Adel Ferriera for LiG Tydskrif‘s Summer 2025