Snoek with paprika garlic butter

Food24
6 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe


By Food24 October 24 2019
5
SHARES
4.8k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

1.5 kg whole snoek — cleaned and butterflied
250 g butter
10 ml paprika — smoked Spanish
4 garlic cloves — cloves, crushed
3 - 4 fresh rosemary
Tap for ingredients
Tap for ingredients

Method:

Combine the butter, paprika and garlic in a small saucepan and heat over the coals, stirring to prevent the garlic from burning.

Pat the snoek dry using kitchen towel. Brush the skin of the snoek with a little melted butter or olive oil to prevent it sticking and butterfly the fish open, like a book.

Place the fish, skin-side down, onto a hinged grid lined with foil. Brush the flesh side of the snoek with the paprika garlic butter and place over medium-hot coals.

Grill the flesh side first for about 3 minutes, before cooking the snoek skin-side down for a further 10–15 minutes, basting the fish with the flavoured butter throughout the process.

When ready, the flesh should flake easily under a fork but still be juicy. Serve the snoek with a green salad, garlic bread or the Shredded Fennel Salad on page 25.

Reprinted with permission of Georgia East from her new cookbook – West Coast Wander, published by Penguin Random House Publishers.

 

Snoek with Paprika Garlic Butter

 

Follow Georgia East on Instagram | Facebook | Twitter


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.