Name: Snoek with paprika garlic butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Budget
Ingredients: 1.5 kg whole snoek cleaned and butterflied; paprika garlic butter; 250 g butter; 10 ml paprika smoked Spanish; 4 garlic cloves, crushed; 3 - 4 fresh rosemary

Recipe Disclaimer

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Ingredients (6)

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

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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.