Being South-African, we love a “braai,” commonly known as a BBQ. And a ‘snoek braai’ is a very normal summers day spoil. Freshly caught and bought, this flavourful fish is so versatile and a very common name in every South-African household. Snoek is very important to commercial fisheries and is also a popular game fish.
The butter & apricot glaze is a childhood memory, very vivid in my memory bank and gives this dish incredible flavour and taste.
I served it with a grilled pineapple salad, fresh crusty bread, salted butter & extra apricot jam on the side.
It was a delicious lunch and I was left with enough leftover fish for another tasty dish the following day…
Ingredients (Serves 6)
1 Snoek side
80g Apricot jam
3 Garlic cloves, chopped
2 Tsp fresh ginger, chopped
Juice of 1 lemon
Grind of black pepper
Few sprigs fresh parsley, chopped
How to do it
Melt the butter & apricot jam together. Add the garlic, ginger, lemon juice, salt & pepper & mix well. Cool for a few minutes and stir through the chopped parsley. Set aside.
Lay the fish down on a large piece of tin foil. Brush the butter mixture over the fish, only using half of the mixture.
Place the fish, on the foil, skin side down onto the grid and close the clasp. Cook for 12 minutes. Turn and cook flesh side down for about 5 minutes. During cooking time, brush the fish with the remaining apricot & butter glaze.
At the end of the cooking time, remove the foil and crisp up the skin for about 2 minutes.
Remove from the grid, transfer onto a fish board and enjoy!
Please see my next post for the grilled pineapple salad, which is a great side to not only fish but also prawns and most certainly pork!
From my kitchen to yours, with love x