Wash and dry snoek then trim away any visible fins and butterfly the fish (see picture)
Prepare veggies and grate cheese.
Brush inside of fish with melted garlic butter. And season with some garlic salt and black pepper.
Combine jam and lemon juice (Apricot is a popular choice if you prefer to steer away from the pomegranate and raspberry jam)
Brush jam mix on both sides of fish then place skin side down onto a piece of foil (big enough to wrap fish when you are done with the stuffing)
Layer one half of the butterflied fish with the sliced mushrooms then onion, red peppers, grated cheese, sliced jalapenos and sliced spring onion.
Cover filling with other half of fish and wrap with foil to hold it all together then put onto braai grill and close. Place onto moderately hot coals and cook for about 20 minutes turning once half way.
After 20 minutes remove foil and braai over coals for a further 15 to 20 minutes turning occasionally until done. Use remaining jam mix to baste fish while braaing.
Serve and enjoy
