Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
4 (6-ounce) chunky coley or haddock fillets, skinned
2 ounces "ready to eat" apricots, finely chopped*
2 teaspoons fresh chopped coriander
2 tablespoons butter, softened
Salt and ground black pepper to taste
Juice and rind of 1 lemon
Lemon and lime wedges or slices, for garnish
- In a small bowl, mix together the apricots, coriander and butter. Set aside.
- Season each fillet with salt and pepper and place onto a lightly greased (8x8-inch) square of foil. Pour the lemon juice and rind over each fillet and close up the foil parcels.
- Cook on a prepared barbecue for 3 to 4 minutes. Unwrap the parcels and divide the apricot mixture evenly over each fish. Lightly seal and cook for about 2 to 3 minutes more.
- Garnish with lemon and lime wedges, and serve with a potato and pepper salad, with plenty of French dressing, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 290; Total Fat: 21g; Total Carbs: 3g; Fiber: 2g; Protein: 22g.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.