Barbecued Cod Loin Fillets in a Spiced Yoghurt Marinade
For the cod loin fillets:
For the lime and coriander aioli:
For the barbecued sweet potatoes:
To prepare the marinade, mix together the yoghurt, lemon juice, olive oil, soy sauce, jam, thyme, curry powder and pepper. Brush the fish fillets with the marinade and put in the fridge for around 30 minutes until you’re ready to start the barbecue.
Prepare the lime and coriander aioli by washing the lime under hot water, then patting it dry. Grate off some of the zest, cut the lime in half and squeeze out the juice. Peel and finely chop the garlic. In a bowl, mix together the mayonnaise, lime zest and juice, garlic, honey, coriander and soy sauce, seasoning to taste with pepper.
Peel the sweet potatoes, wash and cut into approx. 2 cm dice. Clean the spring onions, slice and wash. Peel and finely dice the garlic. Mix together the garlic, sweet potatoes, spring onions, soy sauce, olive oil and rosemary, seasoning with pepper to taste.
Place the sweet potatoes on the barbecue for approx. 15-20 minutes and cod fillets on the barbecue for approx. 6-10 minutes depending on the heat (closing the lid, if your barbecue has one). Serve with the lime and coriander aioli.
The marinade tastes just as great with other white fish as it does with turkey breasts or steaks.
Recipe as PDF
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