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Something fishy

 
Tired of all those heavy meats? Have a fish braai and have the neighbours drooling.
 
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Braaied snoek

Recipe from: 26 August 2010
Preparation time: 10 mins
Cooking time: 25 mins
 
Fantastic! Straight off the braai or as left-overs.
 
 
 

Ingredients

 
  • 1
    flecked snoek, cleaned, washed and dried
  • 60
    ml
    apricot jam, heated to make it spreadable
  • 420
    g
    tomato and onion mix
  • 1
    tomato, sliced
  • 1
    lemon, sliced
  • Salt, mixed peppercorns and fish spice to taste
Servings: Change Serving
 
 

Method

 
Season the snoek with salt, pepper and fish spice and rest for 15 minutes.
Pre-heat the oven to 180ºC or make a fire.
Brush the apricot jam all over both sides of the flecked snoek.
Spoon the tomato and onion mix onto one side of the flecked snoek and top with tomato and lemon slices.
Fold the other side of the snoek over and cover lightly in foil to form a foil basket.
Place in the oven and cook for 25 minutes or fry over medium coals for 25 minutes.
Serve with crusty bread, baked potato or sweet potatoes.

For more of PinkPolkaDot's recipes click here.

 

 

Read more on: fish/seafood
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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