Apricot And Mint Fish Recipes

APRICOT FISH

Steps:

• Set oven control to broil. Grease broiler pan rack.
• Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 4 minutes; turn. Broil about 4 minutes longer or until fish flakes easily with fork.
• Meanwhile, mix remaining ingredients; spoon onto fish. To grill: Brush grill rack with vegetable oil. Heat grill to medium heat. Place fish on grill rack. Cover and grill 5 to 6 inches from heat 10 to 20 minutes, turning once, until fish flakes easily with fork. Meanwhile, mix remaining ingredients; spoon onto fish during last minute of cooking.

APRICOT-MINT SOURS

Steps:

• For the sour mix: Mix together the lemon juice, simple syrup and lime juice. Cover and refrigerate until cold.
• For the apricot-mint sours: Muddle the sugar and mint leaves in a pitcher. Add the sour mix, gin and apricot nectar and mix until combined.
• Serve in rocks glasses over crushed ice and garnish with mint sprigs and an apricot wedge if using.

ROAST LAMB STUFFED WITH APRICOT & MINT

Steps:

• Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
• Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
• Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
• Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.

STEAMED MINT FISH

Steps:

• Make a fine paste of ginger, garlic, green chillies, 1 tsp lemon juice, cilantro and mint leaves.
• Mix well 1 tsp lemon juice, 1 tsp olive oil, turmeric powder, red chilli powder and a pinch of salt and season the fish fillets with this mixture.
• After 5-6 mins, Coat the fishes with the paste well and wrap each piece in the banana leaves and tie with twines or aluminium foil papers can also be used. Keep them in a steam pan for 20 mins.
• Serve with sliced onions and cucumbers seasoned with lemon juice, pepper and salt (optional).

WHOLE FISH WITH MINT

Steps:

• Place a wire rack in the bottom of a roasting pan and add an inch of water to the pan. Place pan on the stove over two burners and bring water to a boil.
• Meanwhile, rinse and dry the fish inside and out. Place on a heat-safe platter and stuff the cavity with half the ginger, scallions, and chile pepper, all the garlic, and 4 sprigs mint. Season with 1/4 teaspoon salt. Top fish with remaining ginger, scallions, and chile pepper, and season with 1/4 teaspoon salt.
• Transfer platter to preparedpan. Cover tightly with foil and steamuntil opaque throughout, about15 minutes. Carefully lift platterfrom pan, retaining the juices.
• Meanwhile, combine lime juice and oil in a medium-size bowl. Season with 1/4 teaspoon salt and pepper to taste, and add remaining mint and the basil leaves. Toss to coat the herbs.
• Place herb mixture on top of the fish and serve immediately.

MINTED APRICOT COUSCOUS

Steps:

• In a 3-quart saucepan bring water, oil, honey, and cumin to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Seed cucumber and cut into 1/4-inch dice. Pit apricots and cut into 1/4-inch dice. Fluff couscous with a fork and stir in cucumber, apricots, mint, lemon juice, and salt and pepper to taste. Serve warm or chilled.

GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS

Steps:

• Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
• Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
• Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
• Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.