Whole Fish Braai with Apricot Jam and Coriander Glaze

A sweet/savoury dish with a spin on a typical South African braai.

• Serves: 2
• Difficulty: easy
• Prep time: 20 minutes
• Cooking time: 30 Minutes

• 

(2 votes, average: 4.50 out of 5)
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Ingredients

1/3 cup fruit chutney
30 ml (2 tbsp) smooth apricot jam
Juice of ½ fresh lemon
15 ml (1 tbsp) olive oil
3 ml (½ tsp) paprika
¼ tsp white pepper
½ tsp minced garlic
Salt to taste
700 g Shad, butterflied and head removed. Any other line fish can be used
45 ml (3 tbsp) melted butter
30 ml (2 tbsp) chopped fresh coriander

Method

1. Combine fruit chutney, apricot jam, fresh lemon juice, olive oil, paprika, white pepper and garlic in a bowl. Mix well and season with salt.
2. Place fish (skin side down) on a sheet of heavy duty foil.
3. Spread ¾ of the apricot mixture over the fish then place fish with the foil over hot coals.
4. Allow to braai for 15-20 minutes.
5. Brush the remaining apricot mixture while the fish cooks.
6. Gently turn and braai for another 2-3 minutes until cooked.
7. Alternatively grill in the oven at 200 °C for 20 minutes until a golden brown crust is formed.
8. Remove and drizzle melted butter over fish. Sprinkle with chopped coriander.
9. Serve with a fresh salad and Spekko India Gate Basmati Rice.