Mouth-watering butterfish, al fresco

Last updated 05:00 28/11/2013
Bryan Dailey
Mark Watson
Diver’s dinner: Butterfish is perfect for this recipe.

Related Links

Recipe: A fish stew that's good for you Recipe: Fish and chips, wasabi slaw

Relevant offers

Ultimate Kiwi BBQ recipes

BBQ greats: Chorizo and prawns BBQ recipes: Cooking lamb with Coke Ultimate BBQ recipes: The perfect salmon Ultimate BBQ recipes: Blue cheese salad Ultimate BBQ recipes: Summer salmon Ultimate BBQ recipes: Quick, easy stir fry Ultimate BBQ: Get that smokin' flavour Recipe: The best BBQ burger pattie Ultimate BBQ recipes: The perfect rub BBQ broccoli (don't knock it till you try it)


Main ingredient Fish
Type of dish Barbecue
Course Main course
Cooking time <30 min
Serves/makes 2
Special options Low fat

Spearfishing in Kaikoura is one of my favourite things. This recipe is best enjoyed with friends around the campfire and a couple of cold beers.

Lemon zest
Vietnamese mint
Some more butter

1. Freshly caught butterfish fillets are placed in a tinfoil package with butter, salt, pepper, lemon zest and vietnamese mint.

2. The package should not be too thick.

3. If feeding many you can make individual packages. Maybe make some more packages with potatoes stuffed with butter and pesto.

4. A fire is made on the rocky beach and the participants make their own seats from wood and rocks. Guitars and beer are good around this time.

5. When the fire has died down, throw on some tiny driftwood sticks which are wet from seawater, place a grill over the coals and cook the packages.

6. They should be loose enough to let in some smoke flavour. 10 minutes later, take the fish off, let cool for five minutes (time for one more beer) and eat straight from the foil plate.

View all contributions
Ad Feedback


Special offers

Featured Promotions

Sponsored Content