The Burger's Kitchen: Yellowtale Ceviche & Grilled Yellowtail

During the December holidays, L'Agulhas becomes home for Kobus and his family. He and the boys enjoy deep-sea fishing whenever the weather permits, setting out from Struisbaai early in the morning and typically returning by 11 a.m. If they catch a fresh yellowtail, it’s an essential addition to their lunch menu.

Herewith 2 mouthwatering yellowtail dishes they regularly enjoy:

YELLOWTAIL CEVICHE

Ingredients:
- 1 kg yellowtail, cut into 2 cm x 2 cm cubes
- 1/2 red onion, finely chopped
- 125 ml lime juice
- 250 ml lemon juice
- 2 cloves garlic, chopped
- 1 avocado, diced
- 250 g small tomatoes, halved
- 1 cup pitted olives
- 2 tablespoons capers
- 1 cup fresh cilantro, finely chopped
- 1 green chili, chopped
- Salt and pepper to taste
- Olive oil

Marinade:
Mix the lime juice, lemon juice, chopped onion, and garlic.

Instructions:
1. Lightly season the fish cubes with salt and pepper.
2. Pour the marinade over the fish and refrigerate for 10 minutes.
3. Stir the fish and marinate for another 5-10 minutes.
4. Drain some of the lemon juice.
5. Add the avocado, tomatoes, olives, capers, cilantro, and chili.

Drizzle with olive oil, season with salt and pepper if needed, and serve with bruschetta and a cold glass of Rietvallei Sauvignon Blanc.

GRILLED YELLOWTAIL (on the braai)

Ingredients:
- 1 large yellowtail, butterflied
- 250 g butter
- 3 cloves garlic
- 30 ml brandy
- 2 tablespoons apricot jam

Instructions:
1. In a small pot, melt the butter, garlic, brandy, and apricot jam together.
2. Line one side of the grill with foil, shiny side facing up.
3. Place the yellowtail on the foil, skin-side down.
4. Generously brush the fish with the sauce and season with salt and pepper.
5. Grill over hot coals, starting on the foil-lined side, and continue brushing with sauce until the butter and juices start to bubble.
6. Carefully flip the fish; it will smoke and develop a nice color. Grill for approximately 3 minutes.
7. Flip the fish back over and test with a knife to see if the flesh flakes away from the skin—this indicates it's cooked.

Serve with fresh ciabatta, butter, a dollop of apricot jam and Rietvallei's delicious Calcrete Chardonnay.

Bon Appetit!