recipe for Apricot Glazed Coley comes from Seafish -
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Apricot Glazed Coley
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
to make Apricot Glazed Coley
a small bowl, mix together the apricots, coriander
and butter. Set aside.
each fillet with salt and pepper and place onto a
lightly greased square of foil 20 x 20cm (8"
the lemon juice and rind over each fillet and close
up the foil parcels.
on a prepared barbecue for 3-4 minutes. Unwrap the
parcels and divide the apricot mixture evenly over
seal and cook for a further 2-3 minutes.
and serve with a potato and pepper salad, with plenty
of French dressing.
with the permission of Seafish - www.seafish.org