Old brown braaied snoek
|1||snoek — cleaned (or any other firm, freshline fish)|
|sea salt — flakes|
|30 ml||fresh chillies — 573|
|100 g||apricots — soaked in sherry|
|1||orange — sliced|
|80 ml||sherry — sweet|
|60 ml||jam — apricot|
|15 ml||garlic — cloves, finely chopped|
|10 ml||fresh ginger — finely grated|
|fresh parsley — handful, chopped|
Season the fish inside and out and score the skin on both sides. Set aside until needed.
For the basting sauce:
Mix all the ingredients together in a small saucepan and simmer until the butter is melted. Set aside to cool slightly.
Baste the inside of the fish with the sauce and place the soaked apricots and orange slices inside. Tie the fish with string and baste the outside with the sauce. Grill over the coals until cooked and golden. Serve with extra grilled lemons.