Before grilling the snoek fillets, make the apricot glaze. In a pot over medium heat, combine the lager beer, apricot jam and garlic. Gently simmer until reduced by half. Finish by adding the butter and lemon juice. Reserve the glaze in the pot near your fire with the basting brush at hand.
Grill the snoek skin side down over low heat from the coals. Do this in a ‘toe-klap rooster’ (‘slap-closed grid’ or hand-held, hinged braai grid that closes, making it easy to turn and cook the food inside it). Baste the snoek continuously with the apricot glaze. You want to cook the snoek almost entirely on the skin side before quickly turning it at the end to give some colour to the flesh side. Once cooked, remove the fish from the grill and sprinkle with lime zest.
Wash the sweet potatoes. Wrap them in foil and place into the coals of a fire. Keep turning, so that they don’t burn on one side. I like to open them once soft and leave them on the foil in the coals to crisp a little, turning them once after a minute. Alternatively,
I could eat this entire dish off the fire, but for all you fancy folk, place each serving of fish on the plate and arrange all the bits as you like.
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