Entree: South Africa – Karoo – Smoked Snoek (Wood-smoked snoek fillets finished with a sweet-savory glaze, served hot as a main fish course)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 2 whole smoked snoek, approx. 2 lb (900 g) each
- 4 tbsp (60 ml) unsalted butter, softened
- 1/2 cup (160 g) apricot jam
- 2 tbsp (30 ml) brown sugar, packed
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) smoked paprika (optional)
- 2 tbsp (30 ml) chopped fresh parsley
- 4 lemon wedges (for serving)
- Bread or boiled potatoes for serving (optional)

Instructions

1. Preheat your oven to 375°F (190°C) or prepare a medium-hot grill. If the smoked snoek are whole, halve lengthwise or leave whole and score the skin.
2. In a small saucepan over low heat, combine the apricot jam, brown sugar, minced garlic, lemon juice, and smoked paprika (if using). Stir until jam melts and sugar dissolves, about 3–4 minutes. Remove from heat and whisk in the softened butter until glossy.
3. Place the smoked snoek on a baking sheet lined with foil or on a lightly oiled grill rack. Scatter the sliced onion around the fish.
4. Brush the apricot-garlic glaze over the snoek, coating well. Reserve a couple of tablespoons of glaze for finishing.
5. Bake in the oven for 12–18 minutes (depending on thickness) or grill over indirect heat for 10–15 minutes, until the glaze is bubbling and the fish is heated through and flaky. If using a broiler, broil 2–3 minutes at the end to caramelize the glaze, watching carefully to prevent burning.
6. Remove fish to a platter, brush with reserved glaze, sprinkle with chopped parsley and cracked black pepper. Serve immediately with lemon wedges and bread or boiled potatoes.