Pike with orange and apricot butter
Grilled snoek glazed with a sweet and smoky apricot-orange basting, cooked over coals until tender and served with lemon and crusty bread.
Updated : 05 May, 2026
Easy
About 10 min.
Ingredients
1
Pike
100 grams
Apricot jam
100 grams
Butter
1
Orange zest
1
Orange juice
2 stalk
Thyme
0.5 teaspoon
Smoked paprika
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a small saucepan, combine the apricot jam, butter, orange juice, orange zest, thyme, and smoked paprika. Heat gently until the mixture begins to bubble lightly, then remove from the heat and allow it to cool slightly so the thyme can infuse its flavour.
Step 2
Brush the basting mixture generously over the snoek and season with salt and pepper.
Step 3
Place the butterflied fish into a fish basket or braai grid and cook over medium heat coals, or alternatively under a grill in the oven. If using a griddle pan, cut the fish into portions so it fits comfortably.
Step 4
Cook the snoek for 6-8 minutes on each side, depending on its size, turning carefully. Continue to baste frequently during cooking to build up flavour and keep the fish moist.
Step 5
The fish should be ready after about 10-15 minutes, once it is cooked through and lightly caramelised.
Step 6
Serve with lemon wedges, any remaining basting sauce, and crusty white bread with butter.
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