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Grilled snoek with sticky apricot glaze & pickled radish salad

This delicious grilled snoek with sticky apricot glaze and pickled radish salad is the perfect main to serve this Easter!

SERVES 4 / PREP TIME 25 min //COOK TIME 30 min

For the snoek
¼ cup roughly chopped dried apricots
1 tbsp butter
1 garlic clove, thinly sliced
½ red chilli, seeded, thinly sliced 
½ cup apricot jam
Zest of 1 lemon 
1 tbsp ginger, finely chopped
1 whole snoek, cleaned and butterflied
For the pickled radish salad
¼ cup white vinegar
¼ cup water
1 ½ tbsp sugar
¼ tsp mustard seeds and coriander seeds
6 radishes, thinly sliced
2 ½ cups leafy greens (such as watercress and rocket)
3 spring onions, sliced

For the snoek
1 Place the dried apricots in boiling water for 5 min and drain, reserving 1 tbsp of the liquid.
2 Melt the butter in a pot over medium-low heat. Sauté the garlic and chilli until softened. Add the drained apricots, jam, zest and ginger. Add in the reserved apricot water and simmer until thick and glossy. Set aside to cool.
3 Preheat the oven to 180C. Line an oven tray with baking paper.
4 Lightly oil and season the snoek. Place it skin-side down on the prepared tray and brush with a thin layer of glaze.
5 Place the snoek in the oven for 15–20 min, basting with more glaze occasionally, until flesh is cooked and flakes easily. 

For the pickled radish salad
1 Place the vinegar, water, sugar and seeds in a small pot and bring to a boil. Remove
from the heat and add in the radishes. Set aside to pickle for 5–10 min.
2 Toss the radishes with leafy greens and spring onions.
3 Serve the snoek with the pickled radish salad and charred lemon halves if desired.

Recipes & styling: Jezza-Rae Larsen & Sjaan van der Ploeg; 
Photography: K-Leigh Siebritz

Once you’ve tried a piece of roast salmon smothered in our red-wine butter, you won’t want to go back to the the typical white-wine sauce.

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