1.5 kgs fish preferably whole
1 tablespoon brown sugar
1 teaspoon vinegar
100g melted butter
150ml lemon juice
25ml Worcestershire sauce
4 tablespoons smooth apricot jam
2 tablespoons granular mustard
Salt and pepper to taste
Melt the butter first and then add all of the rest of the ingredients, give it a good stir and remove from the heat. Place your fish in tinfoil and cover with the marinade. Allow to marinade for about 30 minutes before placing in the oven at 200 Celsius or on the braai.
After 20minutes check to see if it is done by flaking some of the meat aside and if translucent it is done. Baste the fish with the hot marinade and grill for a further 2 minutes to caramelise the top before serving.
Serve with a green salad and thick slices of fresh baked bread and a good bottle of white wine