No summer braai is complete without a snoek sizzling on the grill. Enjoy these quick and easy snoek marinade recipes to make sure this fishy “Capetonian” favourite is filled with flavour.

Classic Apricot Jam Marinade by Jan Braai

Ingredients
1 fresh snoek
Olive oil
Salt
Pepper
150 ml apricot jam
100 ml butter or olive oil
Juice of 1 lemon
4 chopped garlic cloves
25ml soy sauce (optional)
50 – 100 ml white wine (optional)
Dash of chili sauce (optional)

Method
Simply mix together all ingredients until combined.
Basting the snoek: The basting should happen during the time that the flesh side is up while on the grill. Use a brush or simply drip it onto the fish with a spoon. You can baste as often as you wish until all the basting is used.
Recipe via www.capetownmagazine.com

Old Brown Braaied Snoek

Ingredients
Sea salt flakes
30 ml olive oil
STUFFING:
100 g soft apricots soaked in 60ml Sedgwick’s Original Old Brown
1 orange, sliced
80 ml Sedgwick’s Original Old Brown
60 ml apricot jam
100 g butter
15 ml finely chopped garlic
10 ml finely grated fresh ginger
A small handful of chopped parsley

Method
Mix all the ingredients together in a small saucepan and simmer until the butter is melted. Set aside to cool slightly.
Baste the inside of the fish with the sauce and place the soaked apricots and orange slices inside. Tie the fish with string and baste the outside with the sauce. Grill over the coals until cooked and golden. Serve with extra grilled lemons.
Recipe and image via www.food24.com

Garlic and Herb Snoek Braai

Ingredients
4 garlic cloves, finely chopped
½ cup fresh parsley, chopped
½ cup fresh thyme, chopped
½ cup fresh oregano, chopped
2 lemons, zested and juiced
1/3 cup olive oil
4 Tbs Vital chilli soy sauce
2 Tbs honey
Black pepper
½ snoek, butterflied

Method
In a bowl, mix together the garlic, parsley, thyme, oregano, lemon zest, juice, olive oil, Vital soy sauce and honey.
Season the snoek with black pepper then pour half of the marinade over the fish.
Place the fish onto a hot braai and braai on both sides for about 15 minutes, basting continuously. Serve the fish alongside a fresh green salad.
Recipe via www.expressoshow.com

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