Ingredients
- 1 whole snoek (~1.5 kg), gutted and butterflied (ask the fishmonger — they'll do it in 30 seconds)
- 3 tbsp apricot jam
- 2 tbsp butter
- 3 tbsp Minnies Lemon & Herb Sauce
- 1 tbsp Minnies Mozambican Garlic & Lemon Peri Peri (mild heat for the basting)
- Juice + zest of 1 lemon
- 1 tsp sea salt
- ½ tsp cracked black pepper
- Lemon wedges, to serve
Method
- Pat the snoek dry on both sides. Season the flesh side with salt and pepper.
- Make the basting: in a small pot over medium heat, melt the butter with the apricot jam, Lemon & Herb, Mozambican Garlic & Lemon Peri Peri, lemon juice, and zest. Whisk until smooth and slightly thickened (3-4 minutes). Pull off the heat and let it cool a little so the brush doesn't melt.
- Build a medium-hot braai fire. You want coals that you can hold your hand 15cm above for 4-5 seconds.
- Brush the flesh side of the snoek generously with the basting. Place flesh-side-down on the braai grid (use a hinged fish basket if you have one — makes turning easier).
- Cook 6-8 minutes per side, basting the up-facing side every 2 minutes with more of the apricot glaze. The flesh should flake easily when pressed with a fork.
- Slide onto a board, brush with any remaining basting, and serve with lemon wedges + hot bread.
