Braaied snoek with orange & apricot butter
Braided Snook with Orange and Apricot Butter is a delicious riff on a traditional South African recipe. Coal-cooked snook served with apricot jam and garlic glaze is a specialty of the Western Cape. The sweetness of the sauce and the oiliness and saltiness of the fish are a perfect match.
Cooking time depends on the size of the fish. Train Snook frequently and generously. Serve the fish on the side with the remaining butter paste.
What do you add to your Snook discipline?
Fire-cooked traditionally in the Western Cape province of South Africa, fresh snook is served with apricot jam, lemon juice, butter and garlic. For this recipe, I took out the garlic, which has a strong fishy flavor, but feel free to add more if you like.
The lemon juice in the basting was replaced with orange juice, and orange zest was added to amplify the citrus flavor.The cooked snook was served with fresh lemon juice.
Apricot jam adds sweetness and thickness, making it easy to season.
A sprig of fresh thyme gives this basting an earthy tone, while chopped parsley adds a grassy finish.
I love the hint of smoked paprika in this snook busting.
How to cook snook on Braai (BBQ):
Place all the ingredients in a small pot and heat until it starts to bubble, creating a basting. Allow to cool slightly to thicken.
Brush the snook liberally on the meat side of the fish and place it in a basket grid with handles.
Grill the fish over medium-high charcoal.
Snook can also be cooked in a griddle pan or under the grill in the oven, if desired.
It’s ready when the fish turns white and can form flakes.
I created this recipe at Kelly Gold to celebrate South African Heritage Month.
Snook has a lot of bones that are impossible to remove before cooking. Enjoy delicious open-faced sandwiches on crusty white bread such as baguettes, ciabattas, and country braais with plenty of butter.
If I have leftover snook, I take out the bones, shred it, and make smooth snook just like my mom used to make.
Recipe – Makes 1 small-medium snork (6-10 depending on size)
(If your snook is very large, increase butter and apricot jam to 150g)
Snook cooked in orange and apricot butter
Blaise nook with orange and apricot butter glaze.
- Preparation time: Ten
- Cooking time: 16
- total time: 26 minutes
- yield: 4-6
- Category: seafood
- Method: BBQ braai
- cooking: South Africa
1 Snoek, clean and butterfly a (preferably fresh) whole fish.
100gm apricot jam
100gm kelly gold butter
orange (or blood orange) peel and juice
2 a sprig of thyme
1/2 teaspoon smoked paprika
salt and coarsely ground pepper
Lemon wedge to garnish
chopped parsley (optional)
Place the apricot jam, butter, orange juice and zest, thyme and smoked paprika in a small saucepan and melt until foamy. Cool and infuse with thyme.
Drizzle the basting liberally over the snook and season with salt and pepper.
Place the snook in a fish basket (flippable BBQ/Braai grid) over medium heat coals or under the grill’s oven. This can also be cooked on a griddle (just cut the fish appropriately).
Bake for about 6-8 minutes on each side, depending on the size.
Continue training frequent snooks.
The fish will be ready after 10-15 minutes.
Served with lemon wedges, leftover peppers, crusty white bread and some Kellygold butter.
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Some other South African heritage recipes:
South African classic raw milk tart
Best buttermilk bran rusks.
Earl Gray Black Tea Milk Tart ~Baked Milk Tart~
Orange Aoi Pudding
Pear and ginger malva pudding
Mallow pudding with cranberries and ginger
Grandmother Betty’s Crunchy Recipe
easy peppermint crisp pudding
Traditional South African bobotie served with fragrant yellow rice
More Recipes Using Kellygold Butter & Cheese
Best cheese and onion quiche
my best lemon meringue pie
my perfect cheese scone
*This article is sponsored by kelly gold