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Snoek Braai with Garlic, Lemon & Apricot Jam

Juicy butterflied snoek basted with garlic, lemon and apricot jam butter and braaied over medium coals. Firm, flaky and smoky — ready in 12 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course: Main Course
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 1 whole snoek 1.2-1.5kg butterflied, cleaned and deboned
  • 80 g soft butter
  • 3 tbsp apricot jam Mrs Ball's / All Gold
  • 3 cloves garlic finely minced
  • 1 lemon — zest and juice
  • 1 tsp smoked paprika
  • 1 tsp sea salt + black pepper
  • Olive oil for the grid

Method
 

  1. Make the baste: Melt butter, stir in apricot jam, garlic, lemon zest + juice, and paprika. Set aside half for serving.
  2. Pat snoek dry, season lightly, place flesh-side up in a folding braai grid/basket. Brush generously with baste.
  3. Braai over medium coals (you can hold hand 15cm above grid for 4-5 sec) flesh-side first for 5-6 mins.
  4. Flip to skin-side, baste again, braai 5-6 mins until flesh is opaque and flakes easily. Don't overcook — snoek dries fast.
  5. Rest 2 mins, drizzle with reserved warm baste, serve immediately with pot bread and honey sweet potatoes.

Notes

Use foil if you're a beginner — it holds the sauce and keeps it moist. For crispy edges, go direct on the grid and baste constantly to prevent sticking.