Braaied Snoek

Serves: 6 Prep Time: 90 MIN


  • 2 red peppers
  • 60ml (4 tablespoons) olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 can (410g) ALL GOLD chopped tomatoes
  • 1 red chilli, finely chopped
  • 20ml (4 teaspoons) paprika
  • 45ml (3 tablespoons) chopped
  • salt and freshly ground black pepper to taste
  • 1 whole snoek, filleted
  • fresh basil
  • Apricot butter:
  • 65g (¼ cup) butter, softened
  • 2 cloves garlic, crushed
  • To serve:
  • 125ml (½ cup) finely chopped coriander
  • 250ml (1 cup) pitted black olives

Preparation method

1. Brush the red peppers with half of the olive oil, place on a baking tray and grill in hot oven or over gas flames until black and blistered. Place in a plastic bag and allow to sweat. Peel and slice into strips. 2. Heat remaining olive oil in a frying pan and sauté onions and garlic until transparent, add red peppers and tomatoes, season with paprika, salt and pepper. Lower heat and cook for 20 minutes until it forms a thick gravy, stir in basil, set aside and keep warm. 3. Place snoek on a working surface, season with salt and freshly ground black pepper. 4. Mix together butter, ALL GOLD smooth apricot jam and garlic. Smear on the flesh side of the snoek. 5. Place snoek skin side down on a braai grid lined with tin foil. Braai over coals for 15 – 20 minutes until it flakes. 6. Serve garnished with fresh coriander. Serve the tomato sauce on the side.

Serving Suggestion

Tip: Ask your butcher to clean, gut and butterfly the snoek for you. If preferred, grill snoek in oven.

Products used

Crammed Full of Goodness