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Recipe for :

Apricot Glazed Coley

Seafish This recipe for Apricot Glazed Coley comes from Seafish - www.seafish.org

Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Apricot Glazed Coley

4 x 170g (6oz) chunky coley or haddock fillets, skinned
55g (2oz) 'ready to eat' apricots, finely chopped
2 x 5ml spoon (2 teaspoons) fresh chopped coriander
30g (1oz) butter, softened
salt and black pepper
juice and rind of 1 lemon
lemon and lime, to garnish

How to make Apricot Glazed Coley

  • 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 square of foil 20 x 20cm (8" x 8").
  • Pour the lemon juice and rind over each fillet and close up the foil parcels.
  • Cook on a prepared barbecue for 3-4 minutes. Unwrap the parcels and divide the apricot mixture evenly over each fish.
  • Lightly seal and cook for a further 2-3 minutes.
  • Garnish and serve with a potato and pepper salad, with plenty of French dressing.

Serves 4

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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