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Grilled Snoek with Apricot Glaze

South African

Grilled Snoek with Apricot Glaze

A West Coast classic: butterflied snoek braai'd with a sweet-tangy apricot glaze.

~40 mintotal

Ingredients

  • 1 whole snoek, butterflied
  • ½ cup apricot jam
  • 2 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 tbsp butter, melted
  • Salt & pepper
  • Optional: chopped chilli, ginger, or soy sauce

Cooking Steps

  1. Mix apricot jam, lemon juice, garlic, melted butter, salt, and pepper.

  2. Pat fish dry. Brush lightly with oil. Season with salt and pepper.

  3. Place snoek skin-side down over medium coals. Close lid if using kettle braai.

  4. Brush apricot glaze onto snoek during the last 5–10 minutes. Do NOT turn the fish.

  5. Serve hot with bread, salads, or pap.

Optional Enhancements

  • Replace snoek with yellowtail or mackerel
  • Use honey instead of apricot jam
  • Add peri-peri for spicy glaze
  • Add fresh herbs like thyme or coriander

Plant & Growing Tips

  • Apricots: Thrive in hot dry summers and cold winters; plant in winter; full sun; prune annually; mulch
  • Lemons: Evergreen sun-loving citrus; feed regularly; protect from frost
  • Garlic: Plant in winter; harvest mid-summer; well-drained soil
  • Thyme: Thrives in hot dry areas; Coriander: Prefers cool weather

Natural Pest Control

  • Use sticky traps for fruit flies on apricot trees
  • Citrus trees: treat aphids with soapy water or neem
  • Encourage wasps and ladybirds for natural pest control
  • Mulch fruit trees to reduce weed competition

Harvest

  • Apricots: Harvest when soft, fragrant, and richly coloured
  • Lemons: Pick when fully coloured and heavy
  • Garlic: Harvest when lower leaves brown; cure before storage

Storing & Freezing

Cooked snoek keeps 2–3 days in the fridge. Freeze raw snoek up to 2 months. Apricot glaze freezes well.

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