apricot-glazed fish

4 Servings
2 ounces No-soak apricots, finely chopped
2 teaspoons Chopped Fresh Coriander
1 ounce Butter, softened
6 oz thick coley or haddock fillets, skinned.
  Salt and pepper
  Juice and grated rind of 1 lemon
  Potato-and-pepper salad with french dressing to serve
  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

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