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Braai The Beloved Country Fish Kebabs with ClemenGold Salsa

September 18, 2012

Hello dear blog reader! Remember me? Don’t blame you if you don’t….sometimes I don’t remember me either haha! I have been going through a rather torrid time of late but I won’t bore you with the details. Instead I will try to captivate you with a delicious recipe for the braai!

Fellow food blogger and friend, Jeanne from Cooksister! fame, is once again hosting that fabulous annual event that coincides with South Africa’s Heritage Day on 24 September, Braai The Beloved Country. Please do pop over and read all about it and you have exactly 6 days left  if you would like to participate. This year there is even a fabulous prize up for grabs, “Braai Masters from the Cape Winelands”, a truly wonderful cookbook and tribute from Wines of South Africa (WOSA) to our country’s favourite pastime. Featuring inspiring, tried and tested recipes from 29 top wine makers (including wine pairing tips) this is a wonderful book to add to your collection of cookbooks and I have been eyeballing it for a little while now, hoping to add it to my growing stash of beautiful books.

Now we all know that a public holiday is all about the braai…any excuse for a braai really is the saying. I see that the Cape weather forecast is not so grand for this coming long weekend but then again, I have a brother who is known to build his fire and braai his chops and boerewors in the midst of a howling Cape north westerly storm!! Nothing separates a real braai-crazed South African from his fire and grid!

I am still on my oral reconstructive journey and am not able to chew anything as such. The last 18 months has been quite a journey in a lot of ways and I have had to be quite ingenious with my meals as a result, but I have found that there ARE ways and means to enjoy a good meal without having to stick to smoothies, soups (as much as I do enjoy both) or pureed food. Fish is one of those meals that I can enjoy and is also delicious on the braai. Coupled with a delicious marinade or rub you can braai your fish in a number of ways. This time I chose to do kebabs and served them with steamed rice and a zingy citrus salsa made absolutely delicious by the addition of that little orange orb of sweet delight that I love so much, the ClemenGold

FISH AND BAY KEBABS WITH A SPICY CLEMENGOLD SALSA

Serves 2

2 Fresh Fish Fillets – skinned and cut into cubes – use firm white fish

Fresh Bay Leaves for threading between the fish

Marinade:

50ml Olive Oil

1 ClemenGold – juice and zest

½ Lemon or Lime – Juice

½ Red Chilli – finely chopped (optional)

2,5cm Fresh Ginger – peeled and finely grated

Few Fresh Coriander Sprigs – finely chopped

5ml Honey

Black Pepper and Salt to season

Mix all together and pour over fish in a bowl, cover and marinade for ½ to 2 hours

In the meantime you can soak your 4 kebab sticks in cold water to stop them from burning over the coals

For the ClemenGold Salsa

½ Small Red Onion – finely chopped

½ Small Red Pepper – finely chopped

1 ClemenGold – segmented with all pith and membranes removed and chopped

1 Small Cucumber – finely diced

1 Small Red Chilli – deseeded and finely chopped

Small bunch of fresh Coriander and Mint leaves – finely chopped

Dress with the juice from the ClemenGold that you catch when segmenting, 15ml Olive Oil, juice from ½ lime, salt and freshly ground black pepper and a drizzle of honey if needed

Set aside until needed

Thread your fish cubes and bay leaves onto the prepared skewers then grill over hot coals until just cooked through, basting with the marinade as you cook them

Serve on a bed of rice with the salsa on the side

Drizzle some balsamic reduction over the cooked kebabs before serving

Or you can remove the kebabs from the skewers and serve with some shredded lettuce and the salsa inside some pita bread or wraps for a lovely al fresco meal

This was a delightful meal served with the deliciously crisp, tropical fruity flavoured Tangled Tree Tropical Sauvignon Blanc , definitely a wine for any occasion!

Whatever you do to celebrate National Braai Day on the 24th, make sure you have a braai! Rock those Webers, bring on the old vine wood or rooikrans and Blitz…and celebrate!! We sure celebrated great sunny skies yesterday with a family braai. Below is a collage made up of random pics taken during the afternoon!

This is my entry into Cooksister’s event BRAAI THE BELOVED COUNTRY.

I hope you are also entering!! Remember that great prize that is waiting for some lucky person. Thank you Jeanne  for hosting this fun event once again

I shall be back very soon (like this week) with some awesome news for browniegirl blog followers! No, I am not telling you now….that would spoil my fun wouldn’t it?  🙂

browniegirl xx

Late Edit: OK so it is taking rather longer than expected……so I do apologize for leading you on by telling you I will be back with some awesome news about my blog. Please bear with me just a little longer….I am impatient myself now too 😉

7 Comments leave one →
  1. September 18, 2012 3:05 PM

    Wow! Everything on that plate looks divine! The salsa -the veggies look fresh and very appetising. OMG! Look at those fish and bay kebabs! I’m drooling….

  2. September 19, 2012 12:53 PM

    Hope all traces of torrid are past!
    That looks good which includes the salsa no doubt if I knew what it was.
    If at first you do succeed, braai, braai again? 🙂

    • September 19, 2012 2:38 PM

      You can never braai enough hey Col? 🙂 Salsa (not the Latin American dance!!) is Spanish for sauce and it usually is made up of finely chopped tomato onion and chilli with maybe fresh coriander lime juice etc. I just added a ClemenGold twist to mine! Thank you for the visit. I still have about 4-6 months to go then hopefully it will all be over. xx

  3. Kit permalink
    September 19, 2012 8:57 PM

    These sound lovely, Colleen. Lovely to have something light and fresh on the braai.

  4. September 24, 2012 6:26 PM

    Oh blogMamma, those sound divine!! I have decided that, other than eating them raw, Clemengolds are perfect when paired with fish – the juiciness keeps the fish moist and the sweet citrus tang makes the perfect partner… Love the sound of this meal and wish I were there to enjoy it with you. Who is the cute black pup?? Competition for Tash? ;o)

    • September 26, 2012 12:22 AM

      ClemenGolds are perfect when paired with seafood period! I have yet to taste a combination with them that I did not love. They are also perfect with poultry. Have loved doing savoury combos as opposed to sweet. Would have been wonderful if you could have been here to enjoy these with us Thank you for hosting this lovely event again this year. I do so enjoy participating and wish many more of the SA food bloggers would join in…..The puppy is Bella-Boo, Tyler’s little girl. She is about 5 months old now. Tasha does not welcome her willingly into this home and gives her the baleful eye when she is here LOL!! Jalooooors xxx

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