Apricot Fish Recipes

ALMOND CRUSTED COD WITH APRICOT CHUTNEY

Steps:

• For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat. Cook until most of the water is absorbed, about 5 minutes. Stir in the mustard, oil, vinegar and pepper. Season with salt. Remove from the heat and reserve until ready to serve.
• For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
• Stir the almond butter and olive oil together in a small bowl until smooth. Sprinkle the cod with the salt and pepper. Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon. Sprinkle the almonds evenly on top, then place the fillets on the prepared pan. Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes. Serve with the apricot chutney.

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.

SKINNY SPICY APRICOT-GLAZED SALMON

Steps:

• Thaw fish, if frozen. For glaze, in a medium saucepan, stir together apricot nectar, apricots, honey, soy sauce, ginger, garlic, cinnamon, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and reduced by about half, stirring occasionally. Remove 1/4 cup of the glaze for basting; set aside the remaining glaze until ready to serve.
• Preheat broiler. Rinse fish; pat dry. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges.
• Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling and brushing occasionally with the reserved ¼ cup glaze the last 4 minutes of broiling. Cut fish into four portions. Serve fish with the remaining glaze.

APRICOT MUSTARD SAUCE FOR FISH (ASIA)

Steps:

• In a bowl, stir together all the ingredients.
• Cover & chill in the refrigerator for 1 hour.
• Can be used to baste four 8-ounce portions of salmon OR as a sauce, once the salmon has been baked. Also works as a sweet & spicy dip for other seafood.

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE

Steps:

• Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
• Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.