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Snoek with apricot jam

Snoek is delicious with a touch of sweetness and a mild spice like cumin. Try it in the oven or braai it outside.

Serving size
 Serves 6
Ingredients
 ¼ cup (60 ml) chutney
 1 tbsp (15 ml) apricot jam
 1 tsp (5 ml) ground cumin
 2 tbsp (30 ml) lemon juice
 1 tbsp (15 ml) sunflower oil
 ½ tsp (2,5 ml) salt
 black pepper to taste
 1,2 kg whole fresh snoek or line fish, head removed and butterflied
Method
1

1. Mix chutney, jam, cumin, lemon juice, half the oil and salt. Season with pepper.
2. Brush a braai grid with the rest of the oil and place fish, with the skin side on the grid.
3. Brush fish with jam mixture. Braai for 15-20 minutes over medium coals with the skin side down.
4. Turn over and brown for a few minutes or until the fish flakes easily. Take care not to burn or overcook the fish.
5. Serve with baked sweet potato and a green salad.

Tip

1. To bake in the oven, brush a large piece of foil with half the oil. Place fish on foil in an oven dish and brush fish as above. Bake at 180 °C for 20 minutes or until cooked. The top of the fish will brown in the oven.

2

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

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