15 min cooking time

25 min preparation time

Serves 8


1 snoek
100 g Clover Farmstyle Salted Butter
4 cloves of garlic, finely chopped
125 ml (½ cup) apricot jam

30 ml (2 tbsp) fresh lemon juice
30 ml (2 tbsp) dry white wine
salt and pepper


  1. Remove the snoek’s head and tail. Cut open the belly and remove the intestines. Wash the snoek well under running water. Pat the snoek dry with paper towels until most of the water has been absorbed.
  2. Heat the butter and garlic together and let it simmer over low heat. Stir in the apricot jam until melted, and then remove the mixture from the heat.
  3. Stir the lemon juice and white wine into the butter mixture until mixed well.
  4. Season the fish lightly with salt and pepper.
  5. Place the splayed snoek on two layers of thick foil. Brush the snoek well with the butter mixture. The meat side of the snoek should face upwards.
  6. Braai approximately 15 minutes until done, depending on how hot the coals are and how high above the coals the grid is. Prod the thickest part of the snoek with a fork. If the snoek flakes easily, it is cooked.
  7. Serve hot with fresh white bread and grape jam.


To save time and trouble, buy a pre-prepared filleted snoek.