Pat snoek dry on both sides with kitchen paper towels.
Place in a sheet of foil, skin side down, and season with some salt and lots of pepper.
In a small pot add the butter, garlic, jam, stock, juice and chili and bring to a boil while stirring to create a sticky glaze.
Pour some of the glaze onto the snoek and braai for 10 minutes until the flesh is white, then add more glaze as needed and braai for another 10 minutes.
Should you wish to, at this point you may flip the fish over and cook it skin side up for 5 minutes for an extra smokey flavour. Just make sure that the braai grid is well oiled so it doesn’t stick.