Snoek will always remain a favourite, especially when grilled. The sweet apricot basting enhances the wonderful colour and flavour.

Serves 4

Ingredients

• 1 (about 650 g) whole fresh snoek
• 15 ml (1 Tbsp) salt
• fresh sprigs of thyme, for serving
• lemon wedges, for serving

Basting sauce

• 45 ml (3 Tbsp) butter or margarine
• 30 ml (2 Tbsp) olive oil
• 80 ml (⅓ cup) smooth apricot jam
• 10 ml (2 tsp) fresh lemon juice
• 2 ml (¼ tsp) grated lemon zest
• 5 ml (1 tsp) finely chopped ginger root
• 2 cloves garlic, crushed
• 5 ml (1 tsp) soy sauce
• salt and freshly ground black pepper to taste
• 1 lemon, thinly sliced

Method

1. Fleck fish open. Sprinkle salt on the inside and outside of fish and leave to stand for about 30 minutes. Rinse off salt and pat dry.

2. Basting sauce: Melt butter, add oil, half of apricot jam and remaining ingredients, except lemon slices. Mix well.

3. Spray or brush aluminum foil with oil and place fish with skin-side down onto foil. Place fish under oven-grill for about 10 minutes, while basting frequently. Top with a few lemon slices.

4. Brush with remaining apricot jam and grill further for about 5 minutes or until golden brown. Garnish with thyme. Serve immediately with lemon wedges and ´soetpatats´ (sweet potatoes).

Variation

For braai over coals, place fish, skin-side down, with a few lemon slices in a well-oiled, hinged grid. Baste frequently and grill for 12 – 15 minutes.

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