Ingredients

Method

• 1 whole snoek
• coarse salt and freshly ground white pepper
• 30 ml fresh naartjie or orange juice
• 10 ml miso paste
• 125 ml moskonfyt, plus a little extra
• 90 ml olive oil
• sea marsh grass
• buttered bread, for serving
For the olive crush
• 250 g calamata olives, stoned
• 4 anchovy-style sardine fillets
• 15 ml lemon juice
• 2 strips lemon zest
• 1/2 green chilli, chopped
• 12 caperberries, stalks removed
• 12 basil leaves
• 15 ml balsamic vinegar
• 125 ml olive oil
• freshly ground black pepper

Method

Ingredients

Gut, trim, debone and butterfly the snoek. Open out the fish and season both the skin and flesh with salt and white pepper.

Combine the juice, miso paste, moskonfyt and half the olive oil and spread over the fish, rubbing into the flesh. Allow to stand for 30 minutes, then brush the remaining olive oil over both sides of the fish.

Line a fish grill with the sea-marsh grass and lay the fish on top. Cover with the remaining grass and grill over medium to hot coals, about 8 minutes a side.

Drizzle with the extra moskonfyt while cooking. Remove from the grill and scrape off the grass.

To make the olive crush: Crush all the ingredients with a mortar and pestle just before dishing up. Top each serving of fish with a spoonful of olive crush and serve with buttered bread.

Cook’s tips: Angelfish or yellowtail works well with this recipe too. Here is more info on how to butterfly and cook snoek.

Moskonfyt (grapemust syrup) is available from most West Coast farm stalls, or use balsamic glaze as a replacement.

To replace the sea-marsh grass, wrap the fish in wet, untreated brown paper.

Visit Gaaitjie to taste more of Suzi's acclaimed food.