Braaied fish with sticky apricot glaze

Ingredients:

• 800g trout or snoek fillets 
• Salt and milled pepper
• 4 cloves garlic, finely chopped 
• ¼ cup (60ml) Gallo Extra Virgin Olive Oil + extra for drizzling
• 1 fresh chilli, chopped and deseeded
• ½ cup (100g) peach or apricot jam
• Juice (60ml) of 1 lemon 
• 1 sliced red onion, for serving
• Handful fresh rocket, for serving

Method:

1. Season trout or snoek with salt, pepper and garlic.
2. Add Gallo Extra Virgin Olive Oil, chilli, jam and lemon juice to a pot and cook for about 5 minutes or until sticky.
3. Brush trout or snoek with mixture and braai on a foil-lined braai grid over medium hot coals for 15-20 minutes. (Alternatively, bake in the oven at 190°C for 20 minutes).
4. Scatter with red onion and rocket. 
5. Serve warm.