[covert]

snoek is a close relative of the infamous barracuda DT. I do mine basically the same, freediver 81. With a twist, i just fillet the snoek/barracuda and then use butter as my base, preheat butter with herbs/spices, garlic and add apricot jam. Once you have a sauce put barracuda skinside on foil cover completely with sauce, over medium to low heat (in our case fire and coals) the butter will melt into the flesh and make sure the natural juices dont boil out, then take a cup of apricaot jam, and boil till the jam makes a liquid suace. Now when you flesh is all white and tender the fish is done, but heres the killer bit. brush pure apricot jam over the fish and then only turn it around for the first time. the apricot jam will make a sweet crisp sugary coating almost like a creme brule (shouldnt take longer than two mintues to crisp) serve and watch your guest confirm that you are the king of seafood dishes. My they crawl in your mighty presence.