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Apricot-butter braaied snoek

With spring and Heritage Month swooping down on us at the same time, we have no choice but to light the fire and make the most of South Africa’s beautiful fresh produce. Gather the crowd and treat them to our braaied snoek this weekend.


1 whole snoek, filleted
Coarse salt and black pepper
150g butter
2 cloves garlic, peeled and crushed
125 ml smooth apricot jam
Zest and juice of 1 lemon
2 tsp Cape Malay curry powder
Splash white wine (optional)
Olive oil

1. Sprinkle the snoek with salt and leave for 20–30 minutes. Rinse off and pat dry.
2. Cook the butter and garlic until the butter is foamy. Add apricot jam, lemon zest, curry powder and wine. Stir through. Add a squeeze of lemon juice and pepper.
3. Coat the snoek in oil so it won’t stick to the grid. Braai for about 15 minutes, basting with the apricot butter and turning frequently. Serve with leftover apricot butter.

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