Yield: 4 Servings
Measure | Ingredient |
---|---|
2 ounces | No-soak apricots, finely chopped |
2 teaspoons | Chopped Fresh Coriander |
1 ounce | Butter, softened |
4 \N | 6 oz thick coley or haddock fillets, skinned. |
\N \N | Salt and pepper |
\N \N | Juice and grated rind of 1 lemon |
\N \N | Potato-and-pepper salad with french dressing to serve |
\N \N | Fresh mint sprigs to garnish |
In a bowl, mix together apricots, coriander and butter. Set aside.
Season fish fillets, and place each on a 8 inch square of foil. Pour a little lemon juice over each fillet and sprinkle with grated lemon rind. Close up foil parcels and cook on hot barbecue for 3 to 4 minutes.
Unwrap parcels and spread apricot mixture over fish. Seal and cook for 2 to 3 minutes. Serve with salad. Garnish with mint.
Source: CHAT Magazine