- Rooibos -Infused Glaze:
- 4 tbsp Rooibos tea concentrate (see note below)
- 1/3 cup Honey
- 3 tbsp Lemon juice
- 1 Clove
- 1 Star Anise
- 1 Cardamon pod lightly crushed.
- 2 Coriander seeds
- To make the Rooibos tea concentrate, use 2 Rooibos teabags, brewed in 1/3 cup of freshly hot boiled water. Leave to brew for 10 minutes. Remove the teabags and squeeze the tea out of the bags.
- 2 x Whole Trout filleted with the skin on
1.In a medium pot, whisk together the Rooibos tea concentrate, honey, and lemon juice. Add the spices and bring to the boil.
2.Cook until the glaze has reduced by a third.
3.Pat the trout fillets dry with paper towels. Lay, flesh-side up, on a foil-lined braai grid.
4.Brush the top of the fillets with the Rooibos-Infused Glaze.
5.Braai over medium coals for 10-15 minutes, until cooked. Brush the fish once or twice while braaiing. (Alternatively, bake in a preheated oven at 190 °C for 20 minutes on a foil-lined baking sheet.)
6.Serve warm with a green salad.