Apricot & Orange Snoek
1/4 cup apricot jam
1 orange, juiced
Juice of 1/2 lemon
1 Tbs grated ginger
1 garlic clove, finely crushed
1 Tbs butter
2 Tbs chopped parsley
1 butterflied Snoek (about 700g)
Stir in the chopped parsley.
Set 1/2 of the glaze aside to serve with the Snoek.
Brush some of the remaining glaze onto the flesh side of the Snoek, then place flesh side down onto medium coals for 6 minutes.
Carefully turn over, then brush with more of the glaze while cooking for another 6 minutes.
Serve any extra glaze on the side.