Braaied Snoek with Apricot Glaze
30 minmedium heat
The Cape classic. Sticky, smoky, sweet and salty — eat it with fresh bread and butter.
Method
- 1
Light the coals and wait for medium heat — you should hold your hand 15 cm above the grid for 5 seconds.0 min
- 2
Whisk the jam, melted butter, lemon juice and garlic into a glaze. Season.
- 3
Pat the snoek dry and place skin-side down in a well-oiled hinged grid.
- 4
Braai flesh-side up for 8–10 minutes until the skin is crisp.
- 5
Brush generously with glaze, flip and cook flesh-side down for 2–3 minutes until just caramelised.
- 6
Flip back, brush once more and serve straight away with lemon wedges.
One step per screen, read aloud, timers built in.
Per portion
Fibre: 0 gSugar: 18 gSodium: 293 mg
Computed from USDA FoodData Central SR Legacy (April 2018) per-100g values applied to ingredient gram weights derived from stated recipe quantities (grams used directly) or from USDA SR Legacy food_portion.csv household measures (tbsp/tsp/clove/'medium' item references) where recipe used volume/count units — see 'calculation' lines for each ingredient's basis. LOWER-BOUND ONLY: 'salt and pepper'/unspecified salt, unspecified sauces/dressings, and garnish-only items were excluded per instructions (no gram quantity given), so actual sodium (and to a lesser extent kcal/fat/carbs from such omissions) is almost certainly higher than shown. Unspecified/omitted ingredients: salt and black pepper: quantity unspecified (null) — EXCLUDED from macro totals (no gram amount given; 'salt' terms excluded per instructions as added salt is unspecified, not assumed)
Calculation sources
- snoek, butterflied, skin on: 200.0 g -> USDA SR Legacy fdc 175119 (Fish, mackerel, Atlantic, raw) - ANALOGUE for snoek (Thyrsites atun not in SR Legacy); raw weight basis
- smooth apricot jam: 40.0 g -> USDA SR Legacy fdc 170645 (Jams and preserves, apricot); USDA portion 1 tbsp = 20 g
- butter, melted: 15.0 g -> USDA SR Legacy fdc 173410 (Butter, salted)
- lemon, juiced: 15.0 g -> USDA SR Legacy fdc 167747 (Lemon juice, raw); assumed yield ~30 g juice per whole lemon (derived from USDA 'juice of 1 lemon' reference portions of 30.5-48 g), scaled by q=0.5
- garlic, crushed: 3.0 g -> USDA SR Legacy fdc 169230 (Garlic, raw); USDA portion 1 clove = 3 g