PRETZEL CRUSTED COD WITH APRICOT DIJON SAUCE
Steps:
- COMBINE salad dressing and seasoned salt in a small bowl. Pulse pretzels in a food processor until pretzels are finely chopped, leaving some small pieces; this makes about 1 cup. Place in shallow dish.
- SPREAD each side of fish with salad dressing mixture; coat with crushed pretzels. Heat 2 tablespoons oil in large nonstick frying pan over medium heat. Saute fish slowly, cooking 3 to 4 minutes per side (or until golden brown and internal temperature reaches 145 degrees F) adding additional oil if necessary. Keep fish warm.
- WHISK apricot preserves, Dijon mustard and half-and-half together in a small saucepan over medium-high heat. Cook until sauce is creamy and thickens slightly. Serve sauce over fish. Garnish with fresh chopped parsley, if desired.
ALMOND CRUSTED COD WITH APRICOT CHUTNEY
© 2014 Turner Broadcasting System, Inc. All rights reserved. The perfect meal when stress levels go over the top. Omega-3s in the cod fight stress and improve your mood and almonds contain vitamin E and magnesium, which produce happy-maker serotonin. To top it all off, the apricots in the chutney reduce stress-making hormone cortisol.
Provided by Turner Broadcasting
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
- Cook's Notes: Make an extra batch of chutney and store it in the refrigerator to top chicken, sandwiches and BBQ.
- The cod fillets should ideally be 1-inch thick; if you have much thinner fillets you can fold them in half to become 1-inch thick.
Nutrition Facts : Calories 390.9, Fat 16.5, SaturatedFat 1.7, Cholesterol 99.3, Sodium 628, Carbohydrate 15, Fiber 3.9, Sugar 9.6, Protein 46.4
APRICOT CHUTNEY
This is sooo good with pork! To prevent the apples from browning, measure vinegar into saucepan before preparing the apples. As the apples are chipped drop them into the vinegar. This recipe is from the "Ball Complete Book of Home Preserving." The process time is for altitudes 0-1,000 ft, adjust for your area if needed.
Provided by Samantha in Ut
Categories Low Protein
Time 1h10m
Yield 8 ounce jars, 7 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan combine vinegar and apples. Add apricots, boiling water, onions, sugars, garlic, raisins and ginger. Bring to a boil over medium-high heat stirring constantly. Reduce heat and boil gently stirring occasionally for 30 minutes. Add mustard seeds, cinnamon, allspice black pepper, cloves, salt and cayenne. Boil gently stirring frequently until thick enough to mound on a spoon, about 15 minutes.
- Prepare canner, jars and lids.
- Ladle chutney into jars, remove air bubbles, wipe rim and place lids and rings.
- Process 10 minutes.
Nutrition Facts : Calories 450.6, Fat 0.8, SaturatedFat 0.1, Sodium 109.4, Carbohydrate 113.5, Fiber 6.5, Sugar 100.5, Protein 3.1
SALMON WITH APRICOT CHUTNEY
My son isn't crazy about salmon, but likes this recipe, as he's mad about apricots! From Betty Crocker
Provided by Ppaperdoll
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix preserves, apple, onion, raisins, salt, allspice and cider vinegar in small saucepan and heat to boiling.
- Reduce heat and cook 12 to 15 minutes, stirring often until onion is soft and sauce is slightly thickened.
- Preheat grill (broiler).
- Place salmon stakes on grill-safe pan and cook 6-8 minutes until salmon flakes easily with a fork.
- Serve with chutney.
Nutrition Facts : Calories 262.1, Fat 10.9, SaturatedFat 2.2, Cholesterol 59, Sodium 215.8, Carbohydrate 20.8, Fiber 0.5, Sugar 12.3, Protein 20.2
CRANBERRY-APRICOT CHUTNEY
There are several similar recipes on ZAAR, but this one includes currents, golden raisins & tangerines! It was found in the Nov 2000 issue of Sunset magazine.
Provided by Sydney Mike
Categories Chutneys
Time 20m
Yield 5 cups, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Sort the cranberries, discarding any bruised or decayed fruit, then rinse.
- In a 4-quart saucepan, over medium-high heat, bring the water, cranberries, sugar, apricots, currants, raisins & vinegar to a boil, stirring often.
- Reduce heat & simmer, stirring occasionally, until cranberries begin to pop, 5-8 minutes.
- Meanwhile, peel the tangerines, removing & discarding the peel & white fibers. Discard the seeds, then separate the segments & coarsely chop them.
- Add the chopped tangerines & the juice to the pan, & simmer to blend flavors, 2-3 minutes.
- Stir in pecans, then cool to room temperature & serve. Or chill & serve.
- Can be kept in an airtight container in the refrigerator up to 3 days, or frozen for up to 1 month.
DRIED APRICOT CHUTNEY
Similar to using fresh fruit, but this time with dried. I have substituted other dried fruits such as peach, pear and apple with success.
Provided by Bokenpop aka Mad
Categories Chutneys
Time 1h5m
Yield 1 litre
Number Of Ingredients 11
Steps:
- If the dried fruit is very hard, the soak them whole overnight in water then drain.
- This step can be omitted if fruit is already soft.
- Mince apricots, raision, garlic and onion together.
- Add all other ingredients and boil gently for 1 hour until thick.
- Bottle and seal immediately using whichever method works best for you.
Nutrition Facts : Calories 5833, Fat 6.9, SaturatedFat 0.7, Sodium 5128.5, Carbohydrate 1476.9, Fiber 72.3, Sugar 1243.6, Protein 44.6
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