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Add a photoServings: 4
Ingredients
- 2 ounce No-soak apricots, finely minced
- 2 tsp Minced Fresh Coriander
- 1 ounce Butter, softened
- 4 x 6 ounce thick coley or possibly 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
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 warm barbecue for 3 to 4 min.
- Unwrap parcels and spread apricot mix over fish. Seal and cook for 2 to 3 min. Serve with salad. Garnish with mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 4 servings | |
| Calories 53 | |
| Calories from Fat 52 | 98% |
| Total Fat 5.91g | 7% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 41mg | 2% |
| Potassium 13mg | 0% |
| Total Carbs 0.5g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.17g | 0% |
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