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Snoek with paprika garlic butter


Snoek with Paprika Garlic Butter

Ingredients 6
Servings 6
Time 10 min

Ingredients

  • 1.5
    kg
    whole snoek - cleaned and butterflied
  • PAPRIKA GARLIC BUTTER
  • 250
    g
    butter
  • 10
    ml
    Spanish smoked paprika
  • 4
    cloves
    garlic - crushed
  • 3 - 4
    sprig
    fresh rosemary
 

Method

20 min
 

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


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