15-Min Snoek Braai with Lemon & Chili
South African snoek grilled whole with a bright lemon-chili oil. Crispy skin, juicy flesh, ready in 15 minutes over high heat.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 fish (500g each) whole snoek, gutted and scaled
- 3 tbsp olive oil
- 1 whole (halved) lemon
- ½ tsp red chili flakes
- 2 cloves garlic, minced
- 1 pinch sea salt and black pepper
Instructions
- 1
Pat snoek dry inside and out with paper towels. Score the skin crosswise in three shallow cuts per side.
- 2
Heat a grill pan or cast iron skillet over medium-high until it smokes lightly, ~2 minutes.
- 3
Rub snoek inside and out with 1 tbsp oil, salt, and pepper. Place skin-side down in the hot pan.
- 4
Cook skin-side down for 5–6 minutes without moving until skin crisps and chars slightly. Flip once.
- 5
Cook flesh-side for 3–4 minutes until fish flakes easily at the thickest point near the backbone.
- 6
Transfer to a plate. Whisk remaining 2 tbsp oil with lemon juice, garlic, and chili flakes. Drizzle over snoek and serve immediately.
Tools you’ll need
- grill pan or 12-inch cast iron skillet
- paper towels
- sharp knife
- tongs
- small bowl
- whisk
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