250 g butter
10 ml paprika — smoked
4 garlic — cloves, crushed
1,5 kg whole snoek — cleaned and butterflied
3-4 fresh rosemary — sprigs
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 with paper towels. Brush the skin with a little melted butter or olive oil to prevent it sticking and open up the fish like a book.
Place the fish, skin-side down, on a hinged grid lined with foil. Using the rosemary sprigs, brush the flesh side with the paprika garlic butter.
Braai, flesh-side down, over medium-hot coals for 3 minutes, then skinside down for a further 10-15 minutes, basting with the flavoured butter throughout. When ready, the flesh should flake easily with a fork but still be juicy.
Serve with charred lemon wedges, green salad and garlic bread.
Reprinted with permission from East After Noon Georgia East’s new cookbook, West Coast Wander, follow her on Instagram.
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