Angel Fish and Orange Salad

Grilled angelfish with tartare sauce and citrus salad


  • 6 – 8 angel fish fillets
  • Olive oil
  • Salt and pepper to taste
  • For the Tartare sauce
  • 1 tablespoon onion, finely chopped
  • 2 medium gherkins
  • 1 cup mayonnaise
  • 1 tablespoon of capers
  • For the Citrus Salad
  • 1 packet baby spinach leaves
  • 1 packet curly leaf lettuce
  • 3 oranges
  • Onion, thinly sliced (optional)


  1. Lay the Angelfish fillets out on a braai grid and season with coarse salt and freshly ground pepper.
  2. Drizzle with olive oil and fresh lemon juice.
  3. Place the grid over a hot fire and cook the fish on both sides until just opaque. Don’t cook beyond this point as the fish may become dry.
  4. Once cooked, remove from the coals and immediately squeeze fresh lemon juice over the fillets and garnish with a few capers.  
  5. For the tartar sauce, finely chop the onion, capers and gherkins and add to the mayonnaise. Season with salt and pepper to taste.
  6. For the citrus salad, combine the lettuce and spinach leaves in a bowl. Peel and slice the oranges and lay on top of the leaves.
    Add a few thinly sliced pieces of onion.
  7. Dress the salad with fresh squeezed orange juice and a drizzle of olive oil. Season with salt and pepper.