Apricot-glazed Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | Fish | 4 | Servings |
INGREDIENTS
| 2 | oz | No-soak apricots, finely |
| chopped | ||
| 2 | t | Chopped Fresh Coriander |
| 1 | oz | 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 15.2mg
Sodium: 1269.4mg
Potassium: 396.4mg
Carbohydrates: 7.3g
Fiber: 3.8g
Sugar: <1g
Protein: 6.1g