Grilled snoek with caramelised peach and pineapple salsa – Food & Home Magazine

Ingredients

• <h3>SALSA</h3>
• 3 large ripe peaches, halved and stones removed
• 1 large ripe pineapple, outer layer removed
• 1 small red onion, peeled and very finely chopped
• large handful fresh coriander/flat-leaf parsley, finely chopped
• juice of half a lemon
• 1 tbsp olive oil
• salt and freshly ground black pepper
• <h3>SNOEK</h3>
• olive oil, to brush
• 1 medium-large snoek, butterflied and cleaned by your fishmonger
• 80g butter
• 1 garlic clove, peeled and finely grated
• juice of 1 medium lemon
• 1 tbsp smooth apricot jam