Snoek is a very popular South African fish found in the coastal waters of the Cape – it’s the fish expats yearn for and probably one of the tastiest in the country. It’s plentiful, cheap, not endangered and in season found on most Cape barbecues (braais) relatively often. Snoek belongs to the same family as the Barracuda and if you’re unable to get hold of it for geographic reasons, use Mackerel or any oil fish available in your part of the world. There’s nothing quite like it and for Capetonians grilled snoek and with fire roasted sweet potatoes is pure heaven.

Ingredients:

• 1 x Snoek (or other oily fish)
• 2 x lemons
• 50 grams butter
• Extra virgin olive oil
• Salt and freshly ground black pepper

Method

• “Although the fish is oily, its important to brush olive oil onto the skin to prevent the fish from sticking to the grill. I normally butterfly the fish from the dorsal fin and not the stomach.
• Always put the skin side down towards the coals and DO NOT MOVE THE FISH UNTIL WHITE JUICE STARTS TO APPEAR ON THE FLESH.
• The skin will protect the fish and not dry it out.
• Press the fish lightly with your finger and if it feels firm, turn it over on the flesh side for a minute or two to score the flesh and give it attractive criss-cross grill lines.
• Season the fish with salt and freshly ground black pepper before you start to barbecue.
• Add lemon half way through the process and not in the beginning because it will “cook” the fish and leave a bitter taste.
• It is only when the fish has been on the grill for a while that the flesh cracks open naturally and the lemon juice can get into the flesh.
• If it is a very thick piece of fish, you can test to see if the fish is done by gently opening the flesh with two forks at the thickest part and if the flesh is still opaque, leave it on for another couple of minutes and remove.
• Remember that it continues cooking whilst it rests and often, one can simply leave it and it will be ready when you serve it.
• There’s nothing worse than overcooked fish! “