INGREDIENTS
For the Spring Herb Salsa:
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 1/4 cup fresh basil leaves, finely chopped
- 1 small red onion, finely diced
- 1 small cucumber, peeled, seeded, and diced
- 1/2 cup cherry tomatoes, quartered
- Juice and zest of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
For the Grilled Snoek:
- 1 whole snoek (approximately 1.5–2 kg), cleaned and butterflied
- 2 tablespoons olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
HOW TO MAKE IT
-
Prepare the Spring Herb Salsa:
-
In a bowl, combine the chopped parsley, mint, basil, red onion, cucumber, and cherry tomatoes.
-
Add the lemon juice and zest, then drizzle with olive oil.
-
Season with salt and pepper to taste.
-
Mix well and set aside to allow the flavors to meld.
-
-
Marinate the Snoek:
-
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fresh thyme, salt, and pepper.
-
Place the butterflied snoek in a shallow dish and pour the marinade over the fish.
-
Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
-
-
Grill the Snoek:
-
Preheat your grill or braai to medium-high heat.
-
Place the marinated snoek on the grill, skin side down.
-
Grill for about 6–8 minutes per side, or until the fish is cooked through and flakes easily with a fork.
-
Baste occasionally with the remaining marinade to keep the fish moist and flavorful.
-
-
Serve:
-
Once grilled to perfection, transfer the snoek to a serving platter.
-
Spoon the prepared spring herb salsa generously over the top.
-
Garnish with additional fresh herbs if desired.
-
Serve immediately with lemon wedges on the side.
-
Serving Suggestions:
Pair this dish with traditional South African sides such as:
-
Pap and Sheba (maize porridge with tomato and onion sauce)
-
Braai broodjies (grilled cheese sandwiches with tomato and onion)
-
Sweet potato fries or a fresh garden salad