Sticky Apricot & Chilli Braaied Snoek

Ingredients

• 1.2 kg cleaned whole snoek
• 60 g butter
• 4 tbsp apricot jam
• 2 tbsp fruit chutney
• 2 garlic cloves, crushed
• 1 red chilli, finely chopped
• 1 lemon, juiced
• 2 tbsp fresh coriander, chopped
• salt and black pepper to taste

Method

1. Prepare a medium-hot braai and lightly oil a hinged braai grid.
2. Pat the snoek dry and season both sides with salt and black pepper.
3. Melt the butter and stir in the apricot jam, chutney, garlic, chilli and lemon juice.
4. Simmer the glaze gently for 2 to 3 minutes, then stir in the coriander.
5. Place the snoek skin-side down on the grid and brush generously with the glaze.
6. Braai over medium coals for 8 to 10 minutes.
7. Turn carefully, baste again and braai for another 3 to 5 minutes until just cooked.
8. Finish with another light brushing of glaze and serve with fresh lemon.