Apricot Fish Recipes

FISH WITH APRICOT SALSA & ARUGULA SALAD

Fish With Apricot Salsa & Arugula Salad image

Fresh locally caught fish, and local, seasonal, picked-that-morning fresh produce combined in a bright and flavorful healthy meal...

Provided by Tamara Andersen

Time 35m

Number Of Ingredients 22

Ingredients

2 fish fillets, (about 12 ounces)*
1 egg
2 tbsp . milk or buttermilk
scant 1/2 cup flour* seasoned with salt and pepper
1 to 2 tbsp. canola for the skillet
* See Notes
4 cups arugula
1 small bunch fresh radishes, , scrubbed, top and root removed, sliced thin
drizzle of olive oil, (about 2 tsp.)
drizzle of sherry vinegar, (about 2 tsp.)
fresh ground pepper
good sea salt
1/4 sweet onion, , finely chopped
1 roma tomato, , chopped
2 serrano, (or jalapeno) chiles, minced
2 apricots, , firm, seed removed, chopped*
1 tbsp . fresh basil, , chopped
1 tbsp . olive oil
2 tbsp . sherry vinegar*
1 tsp . honey*
1/4 tsp . sea salt
a few grinds black pepper

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!

EASY BAKED STICKY APRICOT SALMON

Easy baked sticky apricot salmon image

Apricot salmon baked until sticky and glossy is the most delicious, easiest dinner recipe served with broccoli and is perfect for meal prep.

Provided by Alida Ryder

Categories Dinner

Time 25m

Number Of Ingredients 8

Ingredients

800 g (1,7lbs) salmon ((trimmed into 4 skin-on fillets) )
¾ cup (180ml) apricot jam/preserves
1-2 tbsp (15-30ml) soy sauce
2 tbsp (30ml) lemon juice
pinch of chilli flakes/red pepper flakes ((optional) )
½ tsp garlic powder
2 tbsp (30ml) water
salt and pepper (to taste )

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.

Nutrition Facts : Calories 345 kcal, Carbohydrate 23 g, Protein 40 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 110 mg, Sodium 340 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

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

EASY APRICOT-GLAZED SALMON

Easy Apricot-Glazed Salmon image

This super simple apricot-glazed salmon recipe uses only 3 ingredients! The apricot flavor is sweet with a little kick from the spicy mustard. It's easy enough for a quick summer supper!

Provided by Crafter060

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 3

Ingredients

2 tablespoons apricot preserves
1 teaspoon spicy brown mustard
4 (8 ounce) fresh salmon fillets

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Mix apricot preserves with mustard.
Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.

Nutrition Facts : Calories 269.4 calories, Carbohydrate 6.4 g, Cholesterol 96.5 mg, Fat 7.6 g, Protein 41.2 g, SaturatedFat 1.9 g, Sodium 125.8 mg, Sugar 4.3 g

APRICOT MUSTARD SAUCE FOR FISH (ASIA)

Apricot Mustard Sauce for Fish (Asia) image

This recipe was created for the Wild Card Fish & Seafood Forum Challenge: The Mixing Pot -- ZWT6.

Provided by Sydney Mike

Categories Sauces

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup apricot preserves
1/4 cup honey dijon mustard
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1 large garlic clove, minced
1 teaspoon prepared horseradish (or more, if desired)

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.

Nutrition Facts : Calories 147.6, Fat 0.1, Sodium 28.2, Carbohydrate 39.2, Fiber 0.3, Sugar 26.1, Protein 0.5

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