Apricot-glazed fish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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