Whole fish on the braai with apricot glaze
The crispy skin on the fish is the best part. This fish is basted with apricot jam and fresh coriander.
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Cooking tools:
- Grill
- Pastry brush
- Mixing bowl
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Tongs
- Spatula
- Saucepan
- Spoon
Ingredients
- 1/3 cup fruit chutney
- 30ml (2 tbsp) smooth apricot jam
- juice of ½ fresh lemon
- 15ml (1 tbsp) olive oil
- 3ml (½ tsp) paprika
- ¼ tsp white pepper
- ½ tsp minced garlic
- salt to taste
- 700g shad, butterflied and head removed. Any other linefish can be used
- 45ml (3 tbsp) melted butter
- 30ml (2 tbsp) chopped fresh coriander
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