How to Braai Fish Perfectly Every Time

While a braai may be a South African staple, sizzling boerewors and lamb chops largely take centre stage. But what if you could surprise your guests with something equally mouth-watering yet refreshingly different? Flavoursome, juicy, flame-grilled fish is a delicacy mainly associated with Portuguese seaside feasts and Middle Eastern markets, but it can take your braai from good to gourmet.

Fish is quick-cooking, tender, and flaky, which means it needs a little extra care when being paired with an open flame. But here’s the good news: with the right preparation, fish spice blends, and equipment, it’s both possible to braai fish perfectly every time and it’s downright impressive. In fact, adding a fish braai to your menu is the kind of move that earns you “braai master” status.

This guide will walk you through how to braai fish step-by-step, from prepping your catch to adding Freddy Hirsch’s bold flavours, so you can serve up smoky, succulent fillets that leave your guests asking for seconds.

How to Braai Fish: Essential Steps

Step 1: Choose the Right Fish for Braai

Not all species are great for hot coals when it comes to fish for braai. You want a fish that’s firm enough to hold together on the grill but still delivers that soft, melt-in-your-mouth texture.

Top choices include:

• Snoek – a South African favourite, especially when brushed with apricot glaze.
• Dorado – meaty and slightly sweet, ideal for spice rubs.
• Yellowtail – firm, full-flavoured, and braai-friendly.
• Tuna steaks – thick cuts hold up beautifully over hot coals.

For more fish selection tips, see our fish braai tricks from Dorado to Snoek.

Step 2: How to Prepare Fish for Braai

Clean and fillet your choice of fish. Gut and scale it first if working with whole fish. Also, remove pin bones using tweezers for a smooth eating experience. Then pat the fish dry with paper towels to control moisture. Excess water creates steam instead of that sought-after char.

Marinades & Rubs:

• For whole fish: Score the skin to help flavours penetrate.
• For fillets/steaks: Keep marinades light and avoid over-marinating to prevent the fish from breaking apart.

Step 3: Add Flavour with Freddy Hirsch Spice Blends

Freddy Hirsch has a range of spice blends that take fish from simple to spectacular.

Recommended blends:

• What’s Cooking Fish Spice – lemon & herb, with hints of garlic and onion. Gives a zesty freshness that works for light, flaky fish
• Barbeque Special – a spicy seasoning with top notes of garlic and cumin. Versatile and perfect for an exotic flavour.
• Honey and Pineapple Glaze – a tangy and sweet fruity glaze, offering an aromatic twist for adventurous palates.

Pro Tip: Coat the fish with a thin layer of olive oil first so the spices stick and form a flavourful crust if using a rub.

Chef’s Tip

Stuff the cavity with fresh herbs and lemon slices before grilling if you’re braaiing whole fish. This keeps the flesh moist, infuses flavour from the inside, and gives off an irresistible aroma as it cooks. Rosemary, thyme, and parsley work beautifully; just don’t forget to squeeze that grilled lemon over the fish before serving!

Step 4: Choose the Right Equipment

• Braai Grid or Basket: A fish grid holds the fish securely and makes flipping easy.
• Foil Packets: Best for delicate fillets or cooking with butter and herbs.
• Braai with Lid: Helps retain heat and infuse smoky flavour evenly.

Step 5: Perfect the Braaiing Technique

Preheat the Braai: Medium-hot coals are best – too hot and the fish will burn before it’s cooked through.

1. Oil the Grid: Prevents sticking and preserves the presentation.
2. Timing is Everything:
   • Whole fish: ± 10–15 minutes per side (depending on size).
   • Fillets/steaks: ± 3–5 minutes per side.
3. Don’t Overcook: Fish is done when it flakes easily but is still moist.
4. Let it Rest: A short rest after cooking helps redistribute juices.

Step 6: Serve it Like a Pro

Pair the sizzling fish with grilled lemon halves for extra zing and serve with fresh salads, roasted vegetables, or traditional roosterkoek (braai-bread). Lastly, drizzle with garlic butter or peri-peri sauce for added indulgence.

Frequently Asked Questions About Braaing Fish

What is the best fish for braai?

Firm, oily fish are ideal for braaiing because they hold together well and don’t dry out easily.

Should I leave the skin on when braaing fish?

Yes, the skin helps keep the fish moist, prevents sticking, and adds flavour. It can be crisped up nicely on the braai for extra tasty texture.

How do I stop fish from sticking to the braai?

Oil the grid before placing the fish on it and avoid flipping too soon. A fish braai basket also helps prevent sticking.

Can I braai fish without foil?

Absolutely. Foil is useful for delicate fish, but with a well-oiled grid and firm fish cuts, you can braai directly over the coals.

How do I know when the fish is done?

The flesh should turn opaque and flake easily with a fork. Avoid overcooking to keep it moist and tender.

Final Word on the Perfect Fish Braai

Learning how to braai fish like a pro means mastering technique and combining fresh, quality ingredients with the right preparation, spice blends, and braai tools. You can bring coastal flavours to your next gathering and wow your guests with perfectly grilled fish every time with Freddy Hirsch’s expertly crafted seasonings and these proven tips. Explore our online spice shop today to get started.