Braaied snoek with orange & apricot butter recipe (South African) Recipe
Braaied snoek with an orange and apricot butter glaze.
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Ingredients
- 1 Snoek )preferrabley fresh) cleaned and butterflied as a whole fish.
- 100 gm apricot jam
- 100 gm Kerrygold butter
- Zest and juice of an orange or blood orange
- 2 sprigs of thyme
- 1/2 tsp smoked paprika
- Salt & coarsely ground pepper
- lemon wedges to serve
- Chopped parsley to serve optional
Instructions
- Combine the apricot jam, butter, orange juice & zest, thyme and smoked paprika in a small pot and melt until just bubbling. Allow to cool and for the thyme to infuse.
- Brush the basting liberally over the snoek and season with salt & pepper.
- Place the snoek in to a fish basket (flippable BBQ / Braai grid) over medium heat coals or under the oven on grill. This can also be cooked on a griddle pan (just cut the fish to fit).
- Cook on each side for about 6 – 8 minutes depending on size.
- Continue to baste the snoek frequently.
- The fish will be ready after 10-15 minutes.
- Serve with lemon wedges, any leftover basting and crusty white bread & more Kerrygold butter.
Notes
Store leftover snoek in the fridge.
Servings: 4 - 6