GRILLED SNOEK OVER COALS WITH LEMON, GARLIC, BUTTER & APRICOT JAM BASTING

A South African braai classic, this grilled snoek is basted with a sticky-savory blend of apricot jam, butter, garlic and lemon for irresistible smoky flavour. Properly wind-dried before grilling, the fish develops crisp skin that releases cleanly from the grid and delivers perfect braai results.

PREP TIME & COOKING TIME

Prep Time: 20 minutes (includes wind-drying)
Cooking Time: 20–25 minutes
Total Time: ±45 minutes
Serves: 4

INGREDIENTS

• 1 whole snoek, butterflied  (about 1.2 kg / 2.6 lb)
• 60 ml apricot jam (¼ cup)
• 60 g unsalted butter, melted (¼ cup / 4 tbsp)
• 3 cloves garlic, finely minced
• Zest of 1 lemon
• 45 ml fresh lemon juice (3 tbsp)
• 15 ml olive oil (1 tbsp)
• 5 ml salt (1 tsp), or to taste
• 2.5 ml freshly ground black pepper (½ tsp)
• Optional: fresh parsley or coriander for garnish

STEP-BY-STEP COOKING INSTRUCTIONS

1. WIND-DRY THE SNOEK (CRUCIAL STEP):
   Pat the snoek thoroughly dry with paper towel. Place it uncovered on a rack or tray in a cool, airy place for 10–15 minutes to wind-dry the skin. This step is essential to prevent sticking and helps achieve crisp skin on the grill.
2. PREPARE THE BRAAI:
   Prepare medium-hot coals. The heat should be steady with no open flames.
3. MAKE THE BASTING SAUCE:
   Mix apricot jam, melted butter, garlic, lemon zest, lemon juice, olive oil, salt and black pepper until smooth and glossy.
4. OIL THE FISH:
   Lightly brush the skin side only with oil. Do not oil the grid excessively.
5. START GRILLING:
   Place the snoek skin-side down on the hot grid. Grill for 8–10 minutes without moving it until the skin crisps and naturally releases.
6. BASTE GENEROUSLY:
   Brush the flesh side with basting while grilling.
7. TURN CAREFULLY:
   Flip once and grill flesh-side down for another 8–10 minutes, basting often to create a caramelised glaze.
8. FINISH & REST:
   Remove when the fish flakes easily. Rest for 3–5 minutes before serving.

HELPFUL COOKING TIPS

• Never skip the wind-drying step — dry skin equals non-stick success.
• Always grill snoek skin-side first and only turn once.
• Sugar in apricot jam burns easily; keep coals medium-hot, not aggressive.
• Use a fish grid or double sided grid for easier turning
• Serve with grilled lemons, roosterkoek or a sharp tomato-onion relish.

NUTRITIONAL INFORMATION (APPROX. PER SERVING)

• Calories: 420 kcal
• Protein: 38 g
• Fat: 26 g
• Carbohydrates: 10 g
• Sugar: 8 g
• Sodium: 520 mg

DIETARY TAGS

• Pescatarian
• Gluten-free
• Low-carb
• High-protein

ALLERGEN INFORMATION

• Contains fish and dairy (butter).
  Free from shellfish, pork and gluten (verify jam ingredients).

HELPFUL COOKING TIPS

Never skip the wind-drying step — dry skin equals non-stick success.

Always grill snoek skin-side first and only turn once.

Sugar in apricot jam burns easily; keep coals medium-hot, not aggressive.

Use a fish grid for best control.

Serve with grilled lemons, roosterkoek or a sharp tomato-onion relish.