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Whole fish on the braai with apricot glaze

By Mandy  

October 4, 2018

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


  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: Serves: 2


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


1Combine fruit chutney, apricot jam, fresh lemon juice, olive oil, paprika, white pepper and garlic in a bowl. Mix well and season with salt.

2Place fish (skin side down) on a sheet of heavy duty foil.

3Spread ¾ of the apricot mixture over the fish then place fish with the foil over hot coals.

4Allow to braai for 15-20 minutes.

5Brush the remaining apricot mixture while the fish cooks.

6Gently turn and braai for another 2-3 minutes until cooked.

7Alternatively grill in the oven at 200 °C for 20 minutes until a golden brown crust is formed.

8Remove and drizzle melted butter over fish. Sprinkle with chopped coriander.

9Serve with a fresh salad and Spekko India Gate Basmati Rice.


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