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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
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
Unwrap parcels and spread apricot mixture over fish. Seal and cook
for 2 to 3 minutes. Serve with salad. Garnish with mint.