Grilled Snoek with caramelised peach and pineapple salsa
Lay out a large sheet of foil on a large baking sheet. Brush with oil. Place the snoek on the lined tray, skin side down. Make the basting sauce: in a small saucepan over medium heat, melt the butter, then add the garlic, lemon juice, apricot jam. Season with salt & pepper and stir until mixed. Boil briefly, then remove from the heat. Brush the snoek generously all over with the basting sauce. Bake in a preheated oven at 200 C for about 15-20 minutes or fully cooked but not dry, or braai over a medium hot fire (place the foil directly on a hinged grid, and braai foil-side-first until almost cooked, then turn the closed grid over for a quick flesh-side grill). Serve hot with the salsa on the side.
For the salsa: cut half the peaches and pineapple into small cubes, and slice the other half into large whole rounds (pineapple) or halves (peaches). Grill the whole rounds and halves in a very hot griddle pan (or over a hot fire) to give it some charred colour, then cut into cubes and add to the raw cubes. Add the chopped onion, herbs, lemon juice, olive oil and season with salt & pepper. Mix well. Serve with the freshly grilled snoek. (The salsa can be made ahead and refrigerated.)