RECIPE:  Braaied Snoek With Sticky Apricot Glaze

RECIPE: Braaied Snoek With Sticky Apricot Glaze

Tiffany Adams
Serves 6

+-1.2 kg snoek, cleaned
Salt and pepper to taste
For the apricot glaze:
80 g butter
3-4 large cloves garlic, crushed
1 small red chilli with seeds removed (optional)
½ cup apricot jam
2 TBS apricot/fruit chutney
4 TBS chicken or fish stock
small handful fresh coriander, chopped
1 lemon, juiced
Cooking Instructions
Prepare a braai and wait until it is hot. Dry the snoek with paper towel and place it skin-side down on the foil.
Sprinkle with salt and pepper.
To make the glaze, heat the butter in a saucepan and sauté the garlic for 1 minute until glassy.
Add the chilli and stir if you want it spicy. Add the jam, chutney and stock, stirring and then reduce the heat and simmer for 5-6 minutes.
Add the coriander and stir again.
Remove from the heat and pour into a jug.
Place the snoek (still on the foil) on the braai and generously baste the fish with the glaze. Cook for 10 minutes.
When the fish turns white, turn it and baste again.
Cook for 5 minutes on the other side. Drizzle with lemon juice and enjoy!