Grilled Apricot Fish Food

APRICOT FISH

Apricot Fish image

Here's elegance. Broil your way to this quick and easy low-fat entrée.

Provided by Betty Crocker Kitchens

Categories Entree

Time 14m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound halibut or other firm fish steak
1/2 cup apricot preserves
2 tablespoons white vinegar
1 1/2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon leaves

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.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 0 g, Protein 22 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 110 mg

APRICOT-BALSAMIC-GLAZED SALMON

Apricot-Balsamic-Glazed Salmon image

This is a wonderfully simple and tasty recipe from the Oct/Nov 2004 issue of Cooking Pleasures magazine. It's so good I don't bother making salmon any other way.

Provided by Maribel skadoo

Categories High Protein

Time 31m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup apricot preserves
2 tablespoons balsamic vinegar
1 teaspoon minced gingerroot
3/4 teaspoon minced garlic
1/8 teaspoon salt
2 (6 ounce) salmon fillets

Steps:

Heat oven to 425 degrees F. Line shallow baking pan with foil; spray with non-stick cooking spray.
In small saucepan, add all ingredients except salmon. Heat 3-4 min or until slightly thickened, stirring occasionally. Remove from heat; cool slightly.
Place salmon on baking sheet; top with glaze. Bake 10-12 min or until salmon begins to flake.

ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS

Arugula Salad With Grilled Apricots and Pistachios image

Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You'll be able to make this beautiful salad only during the summer's short apricot season, and even then, you should buy the fruits at the farmers' market so you can sample them to make sure they are juicy and sweet.

Provided by Martha Rose Shulman

Categories dinner, lunch, quick, salads and dressings, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups arugula, preferably wild arugula, washed and spun dry
Scant 1/4 cup pistachios (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped slivered basil leaves
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
2 ounces goat cheese or feta, crumbled
8 small or 6 large ripe apricots

Steps:

Heat a griddle over a hot grill or burner, or preheat an indoor grill.
Combine arugula, half the pistachios, and basil in a large bowl.
Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 9 grams

CAJUN GRILLED CATFISH WITH APRICOT SALSA

Cajun Grilled Catfish With Apricot Salsa image

This recipe can be adapted for an indoor grill, a George Forman grill or even outside over gas or charcoal. There is plenty of spice to spice up your life!

Provided by PaulaG

Categories Catfish

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

4 (6 ounce) catfish fillets, approximately
2 tablespoons olive oil
4 slices limes, thin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/4 teaspoon coarse salt
1/2 teaspoon white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon Hungarian paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
3/4 cup diced turkish dried apricot
3/4 cup fresh diced pineapple
1/3 cup diced red onion
1/4 cup diced red bell pepper
2 medium shiitake mushrooms, diced
1/4 cup finely chopped fresh cilantro
1 jalapeno pepper, seeded and diced
2 -3 tablespoons lime juice

Steps:

Combine all the ingredients for the salsa and refrigerate until ready to serve
In a small jar, combine all the ingredients for the rub and shake to distribute well
Preheat grill to medium
Rinse fish under running water, pat dry
Drizzle the olive oil over fish, sprinkle with rub and gently rub into fish
Turn fish over and repeat with olive oil and rub
When grill is hot, place prepared fish on grill and cook for 15 to 20 minutes or until fish flakes easily when pierced with fork, turning fish once
Place cooked fish on individual serving plates, divide salsa among the servings and garnish with lime twists

Nutrition Facts : Calories 363.6, Fat 17.3, SaturatedFat 3.2, Cholesterol 93.5, Sodium 319.5, Carbohydrate 25.5, Fiber 4, Sugar 17.7, Protein 27.9

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Grilled Apricot Fish Food

APRICOT FISH

Here's elegance. Broil your way to this quick and easy low-fat entrée.

APRICOT-BALSAMIC-GLAZED SALMON

This is a wonderfully simple and tasty recipe from the Oct/Nov 2004 issue of Cooking Pleasures magazine. It's so good I don't bother making salmon any other way.

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CAJUN GRILLED CATFISH WITH APRICOT SALSA

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