Snoek with Apricot Jam



  • ¼ cup (60 ml) chutney
  • 1 tbsp (15 ml) apricot jam
  • 1 tsp (5 ml) ground cumin
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) sunflower oil
  • ½ tsp (2,5 ml) salt
  • black pepper to taste
  • 1,2 kg whole fresh snoek or line fish, head removed and butterflied


Mix chutney, jam, cumin, lemon juice, half the oil and salt. Season with pepper.

Brush a braai grid with the rest of the oil and place fish, with the skin side on the grid.

Brush fish with jam mixture. Braai for 15-20 minutes over medium coals with the skin side down.

Turn over and brown for a few minutes or until the fish flakes easily. Take care not to burn or overcook the fish.

Serve with baked sweet potato and a green salad.


To bake in the oven, brush a large piece of foil with half the oil. Place fish on foil in an oven dish and brush fish as above. Bake at 180 °C for 20 minutes or until cooked. The top of the fish will brown in the oven.