Entree: South Africa – South African Braai – Grilled Snoek (Charcoal-grilled whole coastal snoek seasoned and basted for a South African braai)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 5 min

Total 55 min

Ingredients

- 1 whole snoek, about 3 lb (1.4 kg)
- 6 tbsp (85 g) unsalted butter, softened
- 1/3 cup (100 g) apricot jam
- 4 tbsp (60 ml) lemon juice
- 3 cloves (9 g) garlic, minced
- 1 tsp (6 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, for the grate and relish
- 1 small red onion, thinly sliced (70 g)
- 2 medium tomatoes, diced, about 1 1/4 cups (300 g)
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 g) granulated sugar
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving
- Hot chutney or peri-peri sauce for serving (optional)

Instructions

1. Prepare the fish: rinse and pat the snoek dry. If not pre-butterflessed, butterfly the fish by splitting along the backbone and opening it flat; remove backbone if desired. Score the flesh with shallow diagonal cuts to help basting penetrate.
2. Make the baste: in a bowl, combine softened butter, apricot jam, lemon juice, minced garlic, salt, and black pepper until smooth.
3. Prepare the relish: heat 2 tbsp (30 ml) olive oil in a small skillet over medium heat. Add sliced onion and cook until softened, 4–5 minutes. Add diced tomatoes, vinegar, and sugar; simmer 6–8 minutes until slightly reduced. Stir in chopped parsley, season to taste, and set aside.
4. Preheat the braai/grill: bank charcoal for medium-high heat (coals should glow and be covered with grey ash). Oil the grill grate to prevent sticking.
5. Start grilling: place the snoek skin-side down on the grill over indirect to medium heat. Cover if possible. Grill for 8–12 minutes until skin is crisp and the flesh begins to firm.
6. Baste and finish: turn the fish carefully and baste the flesh side generously with the butter-apricot mixture. Continue grilling 6–10 minutes, basting once more, until the flesh flakes easily and reaches an opaque texture (internal temperature about 145°F / 63°C in the thickest part).
7. Rest and serve: transfer to a platter and let rest 3–5 minutes. Serve with tomato-onion relish, lemon wedges, and optional chutney or peri-peri sauce alongside.
8. To carve: lift portions from the filleted side, discarding the backbone if left in. Enjoy with crusty bread or starchy sides typical at a braai.