| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
No-soak apricots, finely chopped |
| 2 |
ts |
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
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”