Apricot and Lemon Glazed Braaied Snoek
Servings 8
Difficulty Beginner
Total Time 1 hour COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 1 whole snoek, butterflied
- 1kg oven chips
- 1 Tbsp Hinds Spices Salt & Vinegar Seasoning
- 100g
Rhodes Quality Smooth Apricot Jam - 50g butter
- 1 Tbsp Hinds Spices Portuguese Chicken Spice
- 4 sprigs of thyme, picked
- Salt for seasoning
Hinds Spices Pure Black Pepper for Seasoning- 1 lemon, cut into thin slices
METHOD
- Pat the fish dry and set aside on a foiled tray.
- Place the oven chips into an air fryer or the oven at 180°C and air fry/bake for 30 minutes until golden and crisp. Remove and sprinkle over Hinds Spices Salt & Vinegar Seasoning.
- In a small pot place the Rhodes Quality Smooth Apricot Jam, butter, Hinds Spices Portuguese Chicken Spice and picked thyme. Bring to a gentle simmer and simmer for 3 minutes. Remove from the stove and brush ¾ of the apricot glaze all over the snoek. Season with salt and pepper.
- Braai the snoek over medium-hot coals for 7 minutes on each side.
- Remove from the fire and cover with the remaining glaze, top with lemon slices and serve with hot chips.
