250 g butter
10 ml paprika — smoked
4 garlic — cloves, crushed
1,5 kg whole snoek — cleaned and butterflied
3-4 fresh rosemary — sprigs
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 with paper towels. Brush the skin with a little melted butter or olive oil to prevent it sticking and open up the fish like a book.
Place the fish, skin-side down, on a hinged grid lined with foil. Using the rosemary sprigs, brush the flesh side with the paprika garlic butter.
Braai, flesh-side down, over medium-hot coals for 3 minutes, then skinside down for a further 10-15 minutes, basting with the flavoured butter throughout. When ready, the flesh should flake easily with a fork but still be juicy.
Serve with charred lemon wedges, green salad and garlic bread.
Reprinted with permission from East After Noon Georgia East’s new cookbook, West Coast Wander, follow her on Instagram.
In Other News: Zahara in hot soup
Songbird ordered to hand in the passport! Award-winning songbird Zahara is facing the possibility of going to prison for four years or paying a hefty fine if the state finds her guilty on seven counts of tax evasion.
This is according to a charge sheet, which was seen by the publication, prepared by the National Prosecuting Authority’s (NPA) South Gauteng Tax Unit against the...learn more
The post Snoek with paprika garlic butter – Recipe appeared first on News365.co.za.