Grilled Fish with Nut Filling

Dine like royalty with this seafood spectacular!


  • 2 fresh silvers (± 600 g each)
  • Coarse salt
  • Lemon or lime wedges
  • Toothpicks or skewers


  • 45 ml (3 Tbsp) butter or margarine
  • 1 medium onion, finely chopped
  • 50 g pecan nuts, coarsely chopped
  • 125 ml (½ cup) fresh breadcrumbs
  • 15 ml (1 Tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried herbs
  • 5 ml (1 tsp) Spur Seasoning Salt
  • 5 ml (1 tsp) lemon zest (optional)
  • Freshly ground black pepper, to taste


  • 30 ml (2 Tbsp) fresh fennel or dill, chopped
  • 45 ml (3 Tbsp) fresh lemon juice
  • 45 ml (3 Tbsp) olive oil
  • 60 ml (¼ cup) Spur Grill Basting Sauce
  • 2 cloves garlic, crushed
  • 5 ml (1 tsp) Spur Seasoning Salt
  • Freshly ground black pepper, to taste


Sprinkle coarse salt on inside and outside of fish. Leave to stand for about 30 minutes. Rinse off salt and pat dry with a paper towel. Use a sharp knife to slash a few deep cuts diagonally into skin on both sides.

Filling: Heat butter in a medium heavy-based saucepan and sauté onion for a few minutes until soft. Add remaining ingredients.

Stuff fish with the nut mixture and close securely using toothpicks or skewers to ensure that filling does not fall out.

Basting sauce: Mix all ingredients together.

Place fish in an oiled hinged grid over moderate coals and grill for about 15-20 minutes. Turn and baste frequently on both sides with basting sauce until golden brown. Serve with lemon wedges.

Use leftover fish in a salad or phyllo pastry parcels.