Spicy Grilled Fish Flatbreads

Read in Afrikaans

These spicy fish flatbreads are a breeze to make and so tasty. The fish takes a few minutes on the grill and everything else can be prepared well in advance. It’s one of our favourite summer braai recipes that’s light, refreshing and satisfying at the same time.

The Flatbreads

  • 2 cups self-raising flour
  • 1 cup plain yoghurt
  • Water if needed to make a soft dough
  • Salt
  • 2 tablespoons olive oil
  • Optional – some of the fish spice mix

Sift the flour into a bowl and add the yoghurt and salt and mix to a soft dough adding water if needed. Kneed for 2 minutes and then set aside to rest for 30 minutes. Divide into 6 balls and roll out on a floured surface. Place on a medium hot grill for a few minutes each side. Brush with olive oil or for an extra spice brush with some of the spice mix for the fish.

TIP: You can make these in advance. Just put each in a pan for a few minutes on each side to lightly cook and then place on the grill when you are cooking the fish.

The Spicy Grilled Fish

  • Fresh fish fillets (with or without skin)
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 4 tablespoons olive oil

Mix the spices together with the olive oil and salt and pepper. Cut fine lines into the skin or the flesh of the fish and rub the whole fish with the spice mix. Let it sit for at least 30 minutes before placing on an oiled grill on a medium heat braai. Cook for a few minutes on each side making sure it’s just cooked through and not overcooked. Remove from the heat and serve with the flatbreads and sides.

The Slaw

  • 1 cup cabbage, very thinly sliced
  • ½ cup fresh fennel, finely sliced
  • Handful fresh coriander
  • ½ cup mayonnaise
  • ½ cup yoghurt
  • Juice of ½ lime or lemon
  • Salt and pepper

Mix all the ingredients together and set aside until ready to serve.


Avocado sliced

Lime or lemon wedges

The Gardener