Braaied Whole Snoek with Apricot Butter

Ingredients

Snoek

• 1 whole snoek (1.5–2 kg), cleaned and butterflied
• 2 tbsp olive oil
• 1 tbsp BlixSam Fish Spice
• 1 tsp BlixSam Lemon Melt
• 1 lemon, sliced

Apricot Butter

• 100 g butter, softened
• ⅓ cup apricot jam
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp BlixSam Smoke Craft
• 2 tbsp fresh parsley, chopped

Method

1. Prepare a medium-hot braai with a braai grid.
2. Pat the snoek dry and brush with olive oil.
3. Season both sides with BlixSam Fish Spice and BlixSam Lemon Melt.
4. Mix together the butter, apricot jam, garlic, lemon juice, BlixSam Smoke Craft and parsley.
5. Spread half of the apricot butter over the flesh side of the snoek and top with lemon slices.
6. Close the snoek in the braai grid.
7. Braai over medium coals for 12–15 minutes on the skin side.
8. Carefully turn the grid and braai for another 10–12 minutes, until the fish flakes easily.
9. Brush generously with the remaining apricot butter during the final few minutes of cooking.
10. Carefully remove from the grid and serve immediately.

BlixSam Tip

Perfect With

• Braai broodjies
• Garlic foil potatoes
• Fire-roasted onions
• Greek salad
• Braaied mielies

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