Yield: 1 whole Snoek (4 people)
Remember the left overs, if it makes it that far, snoek-fritters with sweet potato and apricots.
1.5 kg whole lightly salted snoek butterflied
(basting for snoek)
100ml apricot jam
2 chillie chopped
4 cloves garlic
4 lemons juiced
Bring all ingredients to boil for basting remove from heat.
Open snoek and place on braai grid. (baste oil on skin this will aid in not sticking to grid)
Baste, and place on hot fire skin side down.
Cook skin side for about 6-8 minutes. Keep a close eye as it can burn quickly, watch flames as the butter will provide extra fuel for flames.
Turn and continue to cook flesh 6-8 minutes.
Turn again keep basting until cooked through.
Snoek will cook quickly, so watch not to overcook.
Serve with sweet potatoes