Snoek with paprika garlic butter
Whether eaten fried in batter, salted and dried or smoked, snoek is enjoyed all along the West Coast, and makes up most of the local diet. High in omega-3 fatty acids, snoek is a deliciously meaty fish, its long knitting needle bones easily unearthed for safe eating.
- 1.5 kg whole snoek - cleaned and butterflied
- PAPRIKA GARLIC BUTTER
- 250 g butter
- 10 ml Spanish smoked paprika
- 4 cloves garlic - crushed
- 3 - 4 sprig fresh rosemary
Combine the butter, paprika and garlic in a small saucepan and heat over the coals, stirring to prevent the garlic from burning.
Pat the snoek dry using kitchen towel. Brush the skin of the snoek with a little melted butter or olive oil to prevent it sticking and butterfly the fish open, like a book.
Place the fish, skin-side down, onto a hinged grid lined with foil. Brush the flesh side of the snoek with the paprika garlic butter and place over medium-hot coals.
Grill the flesh side first for about 3 minutes, before cooking the snoek skin-side down for a further 10–15 minutes, basting the fish with the flavoured butter throughout the process.
When ready, the flesh should flake easily under a fork but still be juicy. Serve the snoek with a green salad, garlic bread or the Shredded Fennel Salad on page 25.
Reprinted with permission of Georgia East from her new cookbook - West Coast Wander, published by Penguin Random House Publishers.