"My dad loved to fish. He was a sucker for seafood and, among all the great seafood we have in Portugal, this is one that stood out among the rest for my dad," says J'Something, author of Something's Cooking. "Fresh fish on the braai in the summer with fresh bread and a simple pepper salad."
Serves: 8
Ingredients:
1 whole yellowtail (or any firm white sustainable fish)
Olive oil, for rub and topping
Coarse salt
Juice of 1 lemon
Whole red peppers
1 clove garlic
Salt and freshly ground black pepper
Lemon wedges, for serving
Crusty bread 
Method:
1. Rub the fish with olive oil and season with salt and lemon juice, then cook on a grill until crispy.
2. Place a cast-iron pan on a medium to high heat. (If you don't have a cast-iron pan, the peppers can be charred directly on hot coals.) When the pan is blistering hot, add the red peppers, allowing skin to char completely on all sides.
3. Once charred, place the hot peppers in a ziplock bag, rub them gently and peel off the blackened skin.
4. Remove the seeds from the peppers, then slice and layer in a jar with the garlic.
5. Season with salt and pepper. Top with oil.
6. Serve the yellowtail with the peppers and lemon wedges.
WINE PAIRING SUGGESTION:
Vriesenhof Unwooded Chardonnay 2016
Floral with a hint of marzipan, lemon zest and dried pear. Green apple and minerality on the finish will bring a clean, crisp and refreshing depth to the fish.
• This recipe was extracted from 'Something's Cooking' by J'Something aka Joao da Fonseca, published by Quivertree, R330...