The best snoek braai
Basting (enough for one large snoek)
• 125 g butter
• 4-6 garlic cloves, chopped very finely
• 100 ml fresh lemon juice
• 3 ml freshly ground black pepper
• 100 ml smooth apricot jam
• 1 large snoek, butterflied, head and tail removed and thoroughly patted dry
• A sheet of tinfoil
• 45 ml olive oil
Method
Melt the butter in a small saucepan and fry the garlic in it until soft and fragrant. Add the lemon juice and black pepper and bring to the boil. Add the apricot jam and heat, while stirring, until a smooth, slightly thick sauce forms. Keep warm. Place the snoek in a hinged braai grid. Fold the tinfoil into a triangle large enough to cover only the belly of the snoek, and position it over the fleshy side of the belly. Close the grid. Turn the fish skin side up. Use a brush to apply the olive oil to the skin side. Turn the grid again and brush the flesh side
