Delicate line fish easily breaks apart and tears on a metal grid. Lightly coat the skin of the fish with a thin layer of whole-egg mayonnaise before placing it down. The mayonnaise acts as a natural heat insulator, keeps the…
Leave the shells on your prawns to insulate the delicate meat from the fire. Brush them with garlic butter and flash-braai over very hot coals for just 2–3 minutes per side until the shells turn bright pink. Overcooking will make…
Calamari requires extreme, rapid heat. Use a finely mesh-spaced grid or a cast-iron flat plate placed directly onto scorching coals. Sear the calamari tubes or tentacles for no longer than 60–90 seconds total; any longer will ruin the texture.