Fresh, bright, and full of coastal sunshine, The South African Avocado Growers’ Association’s braaied snoek, drizzled with a honey-orange glaze and topped with chunky avocado salsa, is a guaranteed crowd-pleaser.
Braai snoek with avo and salsa dressing
Serves 6
You’ll need:
- Avocado or olive oil to drizzle
- 800g snoek
- 2–3 stalks thyme, picked
- 2–3 Tbsp honey; juice and zest of 1 orange
- salt and pepper, to taste
For the salsa dressing:
- 2 ripe avocados, peeled and stoned
- 2–3 ripe tomatoes, deseeded and chopped
- 2 cloves garlic, finely chopped
- 15g (½ punnet) fresh parsley or coriander plus a little extra for garnish
- 1 red chilli, deseeded and chopped (optional)
- 1 small red onion, finely chopped
- 2 Tbsp red wine vinegar
- ½ cup avocado or olive oil
- lemon wedges to serve
- roti to serve
To make: Preheat oven to 200°C or prepare the coals on a braai. Drizzle oil over a large piece of aluminium foil. In a small bowl combine the thyme, honey, orange juice and zest, and season well.
Pat the fish dry with kitchen paper and place skin side down on the foil, baste with the honey-orange mixture. If cooking in the oven, place the fish on a baking tray in the preheated oven and cook for 10–12 minutes.
If cooking on a braai, place the foil directly onto the braai grid. When the fish has turned white, approximately 8–10 minutes (depending on the heat of the coals), turn the fish and baste again with the honey mixture. Cook for a further 2–3 minutes until the fish flakes easily when pressed with a fork.
To make the salsa: slice the avocados and set aside. Combine all the salsa ingredients in a bowl.
Serve the fish on a platter, arrange slices of avocado and drizzle with the salsa dressing, lemon wedges and extra flat-leaf parsley. Serve with roti.
Recipe by The South African Avocado Growers’ Association
