Whole fish on the braai with apricot glaze | Spekko Rice
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Whole fish on the braai with apricot glaze

Whole fish on the braai with apricot glaze

The crispy skin on the fish is the best part. This fish is basted with apricot jam and fresh coriander.

  • Serves: 2
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    1/3 cup fruit chutney
    30ml (2 tbsp) smooth apricot jam
    juice of ½ fresh lemon
    15ml (1 tbsp) olive oil
    3ml (½ tsp) paprika
    ¼ tsp white pepper
    ½ tsp minced garlic
    salt to taste
    700g shad, butterflied and head removed. Any other linefish can be used
    45ml (3 tbsp) melted butter
    30ml (2 tbsp) chopped fresh coriander


    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.

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