Braaied fish with sticky apricot glaze

A deliciously easy dish that’s perfect for sharing.

Less than 45 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Choux Pastry Wheels

Originally called Paris Brest in French baking, we’re serving this retro dessert with our modern twist at the next party. Make the pastry and filling up to a day in advance, and simply assemble before serving.

Butterfly cupcakes

A quintessential treat ideal for kiddies birthdays. Fluffy, light and simply delightful!

Burmese fish curry

This is a dry but fragrant curry, and the fish can be swapped for prawns or chicken, if you like.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.