Enjoy this South African recipe for Snoek with Apricot Jam
1/4 cup (60 ml) chutney
1 tbsp (15 ml) apricot jam
1 tsp (5 ml) ground cumin
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) sunflower oil
1/2 tsp (2,5 ml) salt
black pepper to taste
1,2 kg whole fresh snoek or line fish, head removed and butterflied
Mix chutney, jam, cumin, lemon juice, half the oil and salt. Season with pepper.
Brush a braai grid with the rest of the oil and place fish, with the skin side on the grid.
Brush fish with jam mixture. Braai for 15-20 minutes over medium coals with the skin side down.
Turn over and brown for a few minutes or until the fish flakes easily. Take care not to burn or overcook the fish.
Serve with baked sweet potato and a green salad.
Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart Mark diet line – free nutritional advice provided by skilled dieticians – 0860 223 222.