Yellowtail, black pepper, coarse salt, garlic, fresh ginger, home-made lemon-butter


Rub the fish with black pepper, coarse salt, garlic and a little ginger. Place over a medium to low heat fire – skin side down. Baste occasionally with lemon butter. Grill until 90% done before turning it once to get smoke flavour. Remove from the fire and serve.


Accompany the fish with freshly baked cheese-and-onion bread, served with butter, whole green figs and goats cheese; and, a cold sweet potato salad with walnuts, coriander, mint and feta, dressed with a good quality olive oil.