Braaied snoek

By Drum Digital
20 October 2014

Enjoy this treat straight form our own oceans on a sunny Saturday or Sunday afternoon.

You’ll need:

1 large snoek; butterflied

Sea salt

250 g butter

2 cloves garlic; thinly sliced

Juice of 3 lemons

2 lemons or limes; for grilling

Sprinkle salt over the snoek. Set aside. Mix together the butter, lemon juice and garlic slices. Set over low heat to melt the butter. Place the snoek, skin-side down, onto a large piece of foil. Roll up the excess foil all around to form a trap for the juices. Brush the flesh of the snoek with the butter mixture. Place the snoek in a closable folding grid. Braai face down over moderately hot coals for 2–3 min. or until the flesh is just golden. Turn the snoek and brush with the remaining butter mixture. Braai for another 8–10 min. before checking if the snoek has lost its opaqueness and is flaky, but still juicy. Return to the coals for a further min. or 2 if needed. Simultaneously grill the lemons/limes face down until charred. Serve the snoek with the hot lemons/limes, freshly baked bread and lots of apricot or peach jam.

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