Braai’d Snoek with Sticky Jalapeño Chutney Glaze

How To Make Braai’d Snoek with Sticky Jalapeño Chutney
Glaze

1. Prep your braai and lightly grease the grid to prevent the snoek skin from sticking.
2. Lay the flecked snoek skin-side down on the greased grid.
3. In a small pot on the stove, melt the butter over medium heat.
4. Add the crushed garlic and sauté for a minute or two until fragrant.
5. Then, add the apricot jam, Mrs Balls Jalapeño Chutney, and lemon juice to the pot, whisking until everything combines into a smooth, sticky glaze.
6. Let the glaze simmer gently for about 10 minutes, whisking occasionally, until slightly reduced and glossy.
7. Remove the pot from the heat and let the glaze cool for 5–10 minutes.
8. Generously baste the snoek with the glaze, ensuring it’s evenly coated.
9. Place the grid over medium coals, set to the highest grid setting, and braai the snoek skin-side down for about 15–20 minutes, or until the fish flakes easily.
10. Serve hot — straight off the grid, with your fingers, just the way it should be!