Snoek with paprika garlic butter

6 servings Prep: 10 mins, Cooking: 20 mins
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By Food24 October 24 2019
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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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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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