• Everybody loves a large, fresh snoek on the braai! Bring some new life to your snoek traditions with the addition of this colourful salsa, bursting with sweet, juicy, tangy flavours.

    PAIRED WITH: with Cape of Good Hope Caroline

    Cape of Good Hope recipe series by Ilse van der Merwe (thefoodfox.com)

    Photographs by Tasha Seccombe

    Grilled snoek with caramelised peach and pineapple salsa

    Serves: 6


    • SALSA

    • 3 large ripe peaches, halved and stones removed
    • 1 large ripe pineapple, outer layer removed
    • 1 small red onion, peeled and very finely chopped
    • large handful fresh coriander/flat-leaf parsley, finely chopped
    • juice of half a lemon
    • 1 tbsp olive oil
    • salt and freshly ground black pepper
    • SNOEK

    • olive oil, to brush
    • 1 medium-large snoek, butterflied and cleaned by your fishmonger
    • 80g butter
    • 1 garlic clove, peeled and finely grated
    • juice of 1 medium lemon
    • 1 tbsp smooth apricot jam
    • salt and freshly ground black pepper



    Make the salsa by slicing ½ the pineapple into large rounds and cutting the other ½ into small cubes. Place a griddle pan over the highest heat. When the pan is very hot, grill the pineapple rounds and peach halves until charred in places, then cut into cubes and add to the raw pineapple cubes. Add the chopped onion, coriander/parsley, lemon juice, olive oil, and salt and pepper to taste. Mix well. Cover and refrigerate until needed – the salsa can be made up to a day ahead.


    For the snoek, preheat the oven to 200°C. Lay a large sheet of heavy-duty foil on a large baking sheet. Brush with the olive oil. Place the snoek on the lined tray, skin side down.


    Make the basting sauce by melting the butter in a small saucepan over medium heat, then add the garlic, lemon juice and apricot jam. Season with salt and pepper to taste and stir until combined. Boil briefly, then remove from heat.


    Brush the snoek generously all over with the basting sauce. Bake in the preheated oven until cooked through but not dry, 15 – 20 minutes, or braai over a medium-hot fire, as follows: place the foil directly on a hinged grid and braai foil-side first until almost cooked, then turn the closed grid over for a quick flesh-side grill. Serve hot with the salsa on the side.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com