2 oz No-soak apricots, finely
2 ts Chopped Fresh Coriander
1 oz Butter, softened
4 6 oz thick coley or haddock
Salt and pepper
Juice and grated rind of 1
-with french dressing to
Fresh mint sprigs to garnish
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 hot barbecue for 3 to 4 minutes.
Unwrap parcels and spread apricot mixture over fish. Seal and cook for 2 to
3 minutes. Serve with salad. Garnish with mint.
Source: CHAT Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini