Yield: 4 Servings
|2 ounces||No-soak apricots, finely chopped|
|2 teaspoons||Chopped Fresh Coriander|
|1 ounce||Butter, softened|
|4||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