Apricot Fish Food

EASY BAKED STICKY APRICOT SALMON

Steps:

• Pre-heat the oven to 220ºC/430ºF.
• Combine all the glaze ingredients and bring to a simmer in a small saucepan. Allow to cook for a few minutes until the glaze has thickened and coats the back of a spoon easily. Adjust seasoning (add more soy or lemon juice if necessary) and allow to cool slightly.
• Line a baking tray with foil and grease with a little oil/cooking spray. Place the salmon fillets on the tray, skin-side down. Pour over the glaze and place in the oven.
• Allow to bake for 7-10 minutes, spooning the glaze over the salmon every 2-3 minutes, until the salmon is cooked to your preference, and is glossy and sticky.
• Remove from the oven and allow to rest for a few minutes before serving with sides of your choice.

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.

FISH WITH APRICOT SALSA & ARUGULA SALAD

Steps:

• Combine salsa ingredients in a medium-sized prep bowl. Stir to combine. Set aside while the rest of the meal is prepared.
• Toss the arugula with the sliced radishes. Whisk together the olive oil, sherry vinegar, and a few grinds of salt and pepper. Just before serving, toss arugula and radishes with the vinaigrette.
• Add a scant 1 to 2 tbsp. canola or vegetable oil to a skillet over medium-high heat. Dip fish fillets in egg wash, and then in seasoned flour. Add to the hot pan.
• When fillets are golden brown and crisp, turn them.
• Top a fish fillet with a generous scoop of the salsa. Serve the arugula and radish salad alongside. Enjoy!

APRICOT-GLAZED HALIBUT

Steps:

• Set the oven to broil. Grease a broiler pan. Place the fish in a single layer on the broiler pan. Broil 4 inches from the heat for 4 minutes then carefully turn the fish over. Broil for 4 minutes longer or until the fish flakes easily. While the fish is cooking, combine the apricot preserves, vinegar, and parsley or tarragon. When the fish has cooked, spoon the apricot mixture over the top. Serve immediately. To grill the fish, cover and grill 5-6 inches over medium heat for 10 to 20 minutes, turning once, or until the fish flakes easily. Top with the apricot mixture before serving.

APRICOT SAUCE

Steps:

• Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

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.