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
Historians have found proof that recipes existed back into history, at least as far back into history as the Egyptians, and potentially, even further back. However, in the main part, these old cook books were just very simple pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to historians are a few ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in Roman times 25BC a man called Apicius compiled a few documents describing recipes prepared by wealthy Romans. In his publication, he tells us how the meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times used a wide range of aromatic flavors, including a few you will know like bay, fennel and dill. In the fifteenth century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in books on cookery, some of which still exist in private collections. During the succeeding few hundred years, the wealthy families of the West competed with each other to offer the best banquets, and because of this the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking books were in great demand, due to higher levels of literacy, people having increased spare time and having more money. Like it or not, the introduction of television brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Apricot Glazed Fish recipe.
