Snoek over the coals with fresh avo

When you think of snoek – you think sweet potatoes…. Once you’ve tried this recipe, you’ll never forget the avo again! Fresh thyme and mustard seeds combined with the typical apricot jam marinade is always a winner with a snoek braai.

Serves 4-6


  • 45 ml (3 tbsp) Westfalia Lemon-Flavoured Avocado Oil
  • 30 ml (2 tbsp) apricot jam
  • 10 ml (2 tsp) mustard seeds
  • 15 ml (1 tbsp) fresh thyme
  • finely grated rind of 1 lemon
  • salt and pepper to taste
  • 1,2 kg whole snoek or line fish, head removed and butterflied
  • 2 avocados, thinly sliced
  • extra sprigs of thyme
  • lemon wedges to serve


  1. Mix avocado oil, jam, mustard seeds, thyme and lemon rind and season to taste. Brush over the snoek.
  2. Braai snoek over medium coals, skin side down, for 15-20 minutes. Turn over and braai on the other side for a few minutes or until just golden. Take care not to burn or overcook the fish, as it may be dry. Fish flakes easily when it is cooked, but should not be dry. Remove fish from the coals before it is completely cooked – it continues to cook for a minute or two after it is taken off the heat.
  3. Place cooked fish on a platter and cover with slices of avocado and sprinkle with sprigs of thyme.
  4. Serve with slow roasted sweet potatoes, black pepper and lemon wedges.

Kitchen tips

  1. Grill the snoek in the oven: Preheat the oven to 200 ˚C and then turn on the grill element. Grill fish for 10-12 minutes or until cooked through – follow the guidelines as above.
  2. If only the Plain Avocado Oil is available, just add the juice of 1 lemon to the oil mixture.

Posted in Mains.