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Grilled Snoek on the Coals with Apricot Jam and Garlic Butter
Grilled Snoek on the Coals is a Cape-style braai favourite with apricot jam, garlic butter, lemon, and smoky flavour from hot coals. Perfect served with boiled sweet potatoes for an easy outdoor seafood meal.
Why You Will Love and Enjoy This Grilled Snoek on the Coals
- The apricot glaze turns sticky, smoky, and slightly buttery over the coals
- It’s simple enough for a casual braai but still feels special
- Sweet potatoes and grilled snoek are ridiculously good together
A Cape favourite, smoky snoek and sticky apricot glaze straight from the coals
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Grilled Snoek on the Coals
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Grilling
- Cuisine: South African
- Diet: Pescatarian
Description
This Grilled Snoek on the Coals is one of those proper outdoor meals that smells incredible before it even hits the plate. The sweet apricot glaze, smoky fish, and buttery garlic baste just work together, especially with sweet potatoes on the side.
Ingredients
Snoek
- 1 whole snoek, cleaned and dried
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- Tin foil, lightly greased
Basting Sauce
- 4 cloves garlic, minced
- 4 tbsp butter, melted
- 10 tbsp – 150 ml apricot jam
- 2 tbsp soy sauce
- Juice of 1 lemon
- 3.5 to 6.5 tbsp – 50 to 100 ml dry white wine
To Serve
- Boiled sweet potatoes
Instructions
- Get your coals nice and hot before you start. You want steady heat, not flames licking at the fish, or the skin will burn too fast before the snoek cooks through.
- Rinse the whole snoek well and pat it completely dry with a paper towel. If the fish is still wet, the glaze slides right off, and you won’t get that slightly sticky finish.
- Lightly grease a large sheet of tin foil with a little olive oil. Place the snoek skin side down on the foil.
- Rub the snoek with 1 tbsp olive oil, then season all over with 1 tsp salt and 1 tsp black pepper.
- In a bowl, mix 4 minced garlic cloves, 4 tbsp melted butter, 150 ml apricot jam, 2 tbsp soy sauce, juice of 1 lemon, and 50 to 100 ml dry white wine until smooth. If your apricot jam is thick, warm it slightly so it mixes more easily.
- Place the snoek on the grill over hot coals. Baste generously with the apricot mixture straight away.
- Grill the snoek for 15 to 20 minutes, basting every few minutes with the sauce.
- Carefully turn the fish a few times while grilling so the glaze doesn’t catch too quickly. If the coals are very hot, move the fish slightly off direct heat for a minute or two.
- The snoek is done when the flesh flakes easily with a fork, and the thickest part is opaque all the way through. Don’t overcook it, or it dries out fast.
- Serve hot with boiled sweet potatoes and extra lemon wedges if you like.
Notes
Prepared, tried, and tested by Gail
Additional Information
- Can this be frozen? Yes. Let the cooked snoek cool completely, then wrap tightly and freeze for up to 2 months. The texture softens slightly after thawing, but it still works well.
- How long can this be stored and how? Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 350⁰F (180⁰C) until warmed through.
Ingredient Substitutes
- Dry white wine: Use apple juice or chicken stock if preferred
- Snoek: Mackerel or bonito are decent substitutes if snoek isn’t available
- Butter: Use extra olive oil if needed
Grilled Snoek on the Coals cooks quickly over hot coals and gets better every time you baste it. The sweet and savoury glaze really settles into the fish.
Grilled Snoek on the Coals delivers smoky flavour, buttery garlic richness, and a slightly sticky apricot glaze that works beautifully with flaky fish. The recipe keeps things simple enough for a relaxed braai while still feeling special once it hits the table with sweet potatoes and fresh lemon.
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