BRAAIED SNOEK & PEACHES WITH HERB MAYO

When it comes to braaied fish, snoek is the queen! This dish is a great choice for a relaxed Saturday afternoon with family or friends. 

Prep time: 5-10 minutes (± 1–2 hours marinating time)
Cooking time:20-30 minutes

Serves: 4

Ingredients

• 1 whole snoek (± 1kg)
• 2–3 tablespoons olive oil
• 1 tablespoon black pepper
• 1 tablespoon biltong spice or braai spice
• ½ teaspoon salt
• 1 lemon, thinly sliced
• 4 ripe peaches or nectarines
• 1–2 tablespoons olive oil
• ground black pepper to taste

For the herb mayo

• 2 cups (500ml) mayonnaise
• 2–3 tablespoons lemon juice
• fresh parsley, finely chopped
• fresh basil, finely chopped
• 1 tablespoon black pepper
• 2 teaspoon truffle oil, optional

Method

1. Using a sharp knife, make three or four diagonal cuts in the skin of the snoek.
2. Combine the olive oil, pepper, biltong spice or braai spice and salt in a small bowl and rub all over the fish. Place the lemon slices inside the snoek. Leave to chill in fridge for 1–2 hours.
3. When ready to cook, prepare the braai with medium-hot coals. Place the snoek on an oiled braai grid and cook for 10–15 minutes per side.
4. Halve the peaches and remove the stones. Brush lightly with olive oil and season with black pepper. When you turn the snoek, place the peaches on the grid, skin-side down. After about 5 minutes, turn them to give the flesh some grill marks. (Prepare the peaches at the last minute, to prevent them from discolouring).
5. To make the herb mayo: place the mayonnaise in a mixing bowl with the lemon juice, chopped herbs and black pepper. Stir to combine. Check the seasoning, scoop into a serving bowl and place in the fridge until ready to serve. Just before serving, drizzle over the truffle oil.

TOP TIPS :

1. Defrost frozen snoek according to the package instructions. 
2. Instead of truffle oil, use 1–2 teaspoons garlic/chilli/ lemon/ or basil-flavoured oil to flavour the mayonnaise.