2 oz no-soak apricots, finely chopped
2 tsp chopped fresh coriander
1 oz butter, softened
4 6 oz thick coley or haddock fillets, , skinned.
1 salt and pepper
1 juice and grated rind of 1 lemon
1 potato-and-pepper salad with french, dressing to serve
1 fresh mint sprigs to garnish
Directions
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
Servings: 4 servings
Apricot-Glazed Fish Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Sauce; Seafood
The History of Recipes
Written recipes as an idea can be tracked far back into the distant past, certainly as far as the Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Romans made use of many spices and herbs, including many that are still in use today like bay, mint and dill. Over the succeeding few centuries, the wealthy families of the West strove to offer the most exotic banquets, and because of this cooks and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books were greatly in demand mostly due to higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Apricot Glazed Fish recipe.
