Grilled Snoek on the Coals |

Name: Grilled Snoek on the Coals
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: South African
Ingredients: 1 whole snoek, cleaned and dried; 1 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; Tin foil, lightly greased; 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; Boiled sweet potatoes

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

Scale

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

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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