Recipe for Grilled Snoek paired with Leopard’s Leap Chenin Blanc
19th December 2012
Grilled Snoek paired with Leopard’s Leap Chenin
10 ml (2 tsp) ginger, finely grated
10 ml (2 tsp) garlic, finely chopped
30 ml (2 tbsp) apricot jam
30 ml (2 tbsp) soya sauce
1 snoek (about 1,3 kg), butterflied and cleaned
A few sprigs fresh coriander and fresh limes to serve
Prepare a fire providing enough
medium to hot coals.
- Combine the ginger, garlic, apricot jam and soya
sauce in a small bowl.
- Brush half of the sauce over the snoek
and place skin side
over the coals.
- Braai for about 30 minutes or until the fish
flakes easily when pierced with a fork. Baste regularly with the rest of the
sauce. Serve with fresh coriander and lime wedges.
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