Tales Chenin Blanc and apricot-glazed grilled snoek: a braai classic

Ingredients

• 1 snoek of about 1.2 kg, butterflied (otherwise, 2 mackerel of 500 g butterflied in the same way)
• 10 g coarse salt
• 80 g apricot jam
• 50 g butter
• 2 garlic cloves, finely chopped
• 3 cl lemon juice
• 1 cl soy sauce
• 1 cl sunflower oil, for the grill
• 10 g flat-leaf parsley, chopped
• Freshly ground black pepper
• 1 lemon cut into wedges, to serve

Method

1. 1

   Pat the fish dry, sprinkle the flesh side with coarse salt and leave in the fridge for 15 minutes. Rinse quickly and dry carefully.

2. 2

   Light the charcoal barbecue and wait 30 to 40 minutes until the coals are covered with a thin layer of white ash, at medium heat.

3. 3

   Meanwhile, in a small saucepan, melt the butter with the apricot jam, garlic, lemon juice and soy sauce over a low heat for 3 to 4 minutes, stirring. Season with pepper.

4. 4

   Oil a hinged grill (fish grill) and enclose the fish flat inside it, skin facing out.

5. 5

   Place the grill skin side down over the coals and cook for 12 to 15 minutes, regularly brushing the flesh with the glaze. The skin protects the fish and should become crisp.

6. 6

   Turn flesh side down for just 2 to 3 minutes, long enough to caramelise the glaze without burning it.

7. 7

   Check that it is cooked: the flesh should be opaque and flake easily with a fork.

8. 8

   Slide the fish onto a platter, coat with the rest of the glaze, sprinkle with parsley and serve at once with the lemon wedges and a green salad or bread toasted over the coals.