Apricot-Glazed Fish Recipe

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Apricot-Glazed Fish Ingredients

2 oz no-soak apricots, finely chopped
2 tsp chopped fresh coriander
1 oz butter, softened
4 6 oz thick coley or haddock fillets, , skinned.
1 salt and pepper
1 juice and grated rind of 1 lemon
1 potato-and-pepper salad with french, dressing to serve
1 fresh mint sprigs to garnish

A Recipe for
Apricot-Glazed Fish

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If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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Apricot-Glazed Fish Recipe
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This is a recipe for Apricot-Glazed Fish from the recipe cookbook of Recipes-to-go (Barbecue)

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Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

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Apricot-Glazed Fish

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

Apricot-Glazed Fish 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

Serves: 4

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Apricot-Glazed Fish Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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