Braaied snoek with chilli-and-garlic oil

Braaied snoek is to a Capetonian what croissants are to a Frenchman. It’s part of our heritage, culture and culinary tradition. And while a tasty piece of snoek is good on its own, we all known it’s those “extras” – the ambience, company, view, table setting, accompaniments, among other things – that can turn a nice meal into an unforgettable one. That’s where Grolsch comes in. Its sweet malty aroma leads into a solid malt palate with some bitterness and loads of bold hoppy notes. The earthy hops throughout makes it the perfect partner for flavourful fish, such as snoek.

Serves: 2


1 clove of garlic
3 large chillies
150g feta
20g chopped parsley
6 Tbsp extra virgin olive oil
750g fresh or lightly smoked snoek fillets
50g butter


Prepare the braai and coals. Crush the garlic and chillies lightly in a pestle and mortar. Add the feta, parsley and olive oil and mix gently. Season well. Place the snoek fillets skin-side down onto the braai grid. Baste with the butter and drizzle over half the chilli-and-garlic oil. Braai the fish for 10-15 minutes until the fish flakes. Serve with steamed courgettes and rice. Drizzle with the remaining chilli-and-garlic oil. Serve with a chilled Grolsch!

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