Robertsons Glazed snoek on the braai

Robertsons Glazed snoek on the braai

Total Time: 50 Minutes

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 6 People

Suitable For: Christmas Lunch

Robertsons made this mouth watering Glazed Snoek on the braai - Apricot jam is traditionally used in the Cape for creating a fruity glaze for braaied fresh snoek. In this recipe, we’ve combined it with honey, soy sauce, butter, garlic, chilli flakes and Robertsons Braai & Grill All-in-One to create an irresistibly spicy basting sauce.


1.2 kg whole fresh snoek, butterflied (or snoek fillets) 
30 ml (2 Tbsp) Robertsons Braai & Grill All-in-One 
100 g salted butter 
5 ml (1 tsp) Robertsons Crushed Garlic 
5 ml (1 tsp) Robertsons Chilli Flakes 
60 ml (¼ cup) apricot jam 
60 ml (¼ cup) honey
60 ml (¼ cup) soy sauce 
1 whole lemon 


  1. Place the snoek on a sheet of greased heavy-duty tin foil and sprinkle over the Robertsons Braai & Grill All-in-One. Set aside. 
  2. Melt the butter in a large saucepan and stir in the Robertsons Crushed Garlic and Robertsons Chili Flakes. Cook for a minute or two, until fragrant.
  3. Add the apricot jam, honey and soy sauce. Cook over a low heat until the jam and honey have melted, and the sauce is glossy. 
  4. Place the snoek, on its sheet of foil, directly onto the grid, over medium coals. 
  5. Cook until the fish starts to whiten. Gently brush the snoek with the glaze, then turn it over and cook for a further 6-8 minutes, basting often with the glaze.  
  6. When the fish is just cooked through, squeeze the lemon juice over the top and serve hot.


Tip 01 Tip 01

When you buy your snoek, ask for it to be cleaned for you (head and tail off, and butterflied) 

Tip 02 Tip 02

Cook the fish on a foil sheet, it prevents it from losing all the juices from the glaze, also stops it from sticking to the grid.

Tip 03 Tip 03

Choose your favourite white wine to compliment the meal.