![](https://www.pinterest.com/pin/create/button/?url=https://braaiculture.com/recipe/whole-fish-on-the-braai-with-apricot-glaze/&media=https://braaiculture.com/wp-content/uploads/Whole-fish-braai-with-apricot-jam-and-coriander-glaze.jpg&description=<h3 class="page-recipe-subheader" style="box-sizing: border-box; line-height: 1.09375em; margin: 0px 0px 1em; padding: 0px; border: 0px; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-stretch: inherit; vertical-align: baseline;"><span style="color: #000000; font-family: openSansItalic, Arial, Helvetica Neue, Helvetica, sans-serif;"><span style="font-size: 20px;">The crispy skin on the fish is the best part. This fish is basted with apricot jam and fresh coriander.</span></span></h3>
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Whole fish on the braai with apricot glaze
By 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
Directions
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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