Preparation: 10 minutes
Cooking: 20 minutes
Ready in: 30 minutes
Servings: 4 to 6
Cooking: 20 minutes
Ready in: 30 minutes
Servings: 4 to 6
INGREDIENTS:
- 1 whole snoek, butterflied
- Salt and black pepper
- Olive oil
- Fresh dill, for garnish
- Lemon and limes, for serving
- 2 fennel bulbs, sliced lengthways
Apricot glaze:
- 1/2 cup butter
- 2 garlic cloves, crushed
- 1 small red chilli, seeded and finely sliced
- 1/2 cup apricot jam
- Zest and juice of 1 lemon
Charred cabbage:
- 4 baby cabbages, halved
- 1 tsp BBQ spice
- Pinch chilli flakes
- Salt
- Sour cream, to serve
METHOD:
- Generously season the snoek on both sides with salt and pepper and place the skin-side down on a sheet of tin foil or coat in oil so it won’t stick to the grid.
- To make the apricot glaze, heat the butter in a saucepan and sauté the garlic and chilli for 1 minute, then add the apricot jam, lemon zest and juice and bring to the boil. Remove from heat and allow to cool.
- Braai over a gentle heat, basting with the apricot butter until it’s firm to the touch and the flesh turns white, about 15 to 20 minutes.
- Drizzle olive oil over the baby cabbages and fennel. Season the cabbages with BBQ spice, chilli flakes and salt. Char the vegetables over the fire until tender but still crunchy, about 8 to 10 minutes.
- Garnish the snoek with red onion slices and fresh dill and squeeze over limes or lemons. Serve with charred cabbages topped with sour cream and the grilled fennel.
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