Bring out the wood and charcoal, because the weekend is almost here and there’s nothing better than standing around a fire with good friends making great food. Try this delicious braaied snoek recipe!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS

For the cucumber pickle
½ cucumber, sliced into ribbons
Juice of 1 lemon
2 tsp sugar
1 tsp salt
For the peaches
¼ cup brown sugar
5 sprigs thyme
2 tbsp olive oil
4 peaches, halved
For the snoek
Zest of 1 lemon
⅓ cup olive oil
1 tbsp butter, melted
1 kg snoek fillets, cleaned

METHOD
For the cucumber pickle
1. Combine all of the ingredients. Leave to pickle for at least 1 hour.
For the peaches
1. Mix the sugar, thyme and oil. Pour over the peaches and leave to marinate for 30 minutes.
2. Braai peaches until charred and softened, for 2–3 minutes on each side, brushing with marinade to prevent them from sticking to the grill.
3. Set aside remaining marinade.
For the snoek
1. Whisk together lemon zest, olive oil, butter, salt and pepper. Brush over the snoek fillets.
2. Braai over warm coals for 5–10 minutes on each side, until cooked though. Keep on brushing with the lemon oil to prevent the fish sticking.
3. Set aside half of the snoek to use in samoosas and halloumi dogs. Serve the snoek with the cucumber pickle, grilled peaches and peach marinade.