Snoek Braai With Apricot Glaze
Got a box of frozen fish in your freezer? No summer braai is complete without a snoek sizzling on the grill - and this recipe is a surefire way to feed a crowd this festive season. After all, at a get-together of family and friends, nothing beats the alluring aroma and tantalising taste of snoek, especially one that simmers with the succulent smack of the sea and sweet jam and apricot flavours.
Ingredients
• 1 Frozen snoek
• 85g Butter
• 2 Garlic cloves (chopped)
• ½ cup Apricot jam
• ¼ cup Chutney
• ½ Lemon (squeezed)
Method
1. Get your braai started and grease the grid so that the snoek skin doesn’t stick to it.
2. Place your flecked snoek on the grid, skin-side down.
3. In a small pot, heat the butter and garlic and sauté for a minute or two.
4. Add the jam, chutney, and lemon juice to a saucepan - and combine with a whisk into a nice sticky chutney jam.
5. Allow the jam to reduce on medium heat for about 10 minutes, stirring occasionally with the whisk.
6. Take the jam off the heat and allow it to cool for 5 - 10 minutes before basting the fish.
7. Baste the snoek generously with the jam until evenly coated.
8. Place the grid over the hot coals, skin-side down.
9. Cook on medium heat, with the grid at its highest setting, for about 15 - 20 minutes.
Pro tip: Use any leftover snoek to make your own smoked snoek pâté or fish cakes.
