Few fish embody the fresh, salty flavour of west coast cuisine like snoek, where spice, acid, and flavourful seafood collide to a mouth full of flavour. From On the West Coast by cookbook author Georgia East, this snoek recipe shows off the flavourful essence of South Africa’s western shores.
Whether eaten fried in batter, salted and dried or smoked, snoek is enjoyed all along the West Coast, and makes up most of the local diet. High in Omega 3 fatty acids, snoek is a deliciously meaty fish, its long knitting needle bones easily unearthed for safe eating. For this recipe, I have eschewed the traditional apricot jam glaze for butter flavoured with garlic and smoky red Spanish paprika, says Georgia East. Use a few sprigs of fresh rosemary as a basting brush.
Snoek with Paprika-Garlic Butter Ingredients
- 1.5kg whole snoek, filleted
- 250g butter
- 10ml Spanish smoked paprika
- 4 cloves of garlic, crushed
- 3–4 sprigs of fresh rosemary
How to Make Snoek with Paprika-Garlic Butter
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 a 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 on to a hinged grid lined with aluminium 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 and garlic bread.
Ready for more? See more exclusive West-Coast-Inspired recipes from Georgia East here.
