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