Apricot Mustard Sauce For Fish Asia Recipes

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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

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

MUSTARD-APRICOT GLAZED TILAPIA RECIPE



Mustard-Apricot Glazed Tilapia Recipe image

Be prepared to share this sophisticated yet zippy and fruity tilapia recipe! Vegetable couscous accompanies our Mustard-Apricot Glazed Tilapia Recipe.

Provided by My Food and Family

Categories     Fruit Recipes

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 tsp. olive oil
2 cups sliced fresh mushrooms
1 small onion, chopped
1 cup Israeli couscous, uncooked
1-1/2 cups small broccoli florets
1-1/4 cups 25%-less-sodium chicken broth
4 tilapia fillets (1 lb.)
2 Tbsp. apricot preserves
1 Tbsp. GREY POUPON Dijon Mustard
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 425ºF.
  • Heat oil in large skillet on medium heat. Add mushrooms and onions; cook and stir 5 min. Add couscous; cook and stir 1 min. Stir in broccoli and broth. Bring to boil; cover. Simmer 8 min. or until liquid is absorbed.
  • Meanwhile, place fish in shallow pan sprayed with cooking spray. Mix preserves and mustard; spread over fish. Bake 10 min. or until fish flakes easily with fork.
  • Stir Parmesan into couscous mixture. Serve topped with fish and cilantro.

Nutrition Facts : Calories 380, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 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

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

APRICOT SAUCE



Apricot Sauce image

This is a wonderful, golden sauce, served over meringues in Portugal. Actually, it is good over almost anything. Another treasure from Jean Anderson's "Food of Portugal" Most of the time is totally passive--soaking time for the fruit.

Provided by Chef Kate

Categories     Sauces

Time 3h45m

Yield 3 cups

Number Of Ingredients 7

1/2 lb dried apricot
3 1/2 cups cold water
1 cinnamon stick, broken in several pieces
1 large lemon, zest of
2 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon unsalted butter

Steps:

  • Place the apricots in a heavy saucepan with the water, the cinnamon sticks and the lemon zest, cover, and let stand at room temperature for three hours.
  • Set over medium heat, bring to a simmer, reduce heat and simmer gently, covered for 35 to 40 minutes until the apricots are very soft.
  • Remove from heat and discard the cinnamon sticks and the lemon peel.
  • Using an immersion blender (or, if you prefer a blender or food processor, but the stick blender is so much easier), puree the apricots and the cooking liguid.
  • Add the lemon juice, sugar and butter to the apricot mixture in the saucepan and return to low heat, simmering the mixture uncovered, stirring occasionally, for about ten minutes.
  • Cool to room temperature before serving (and try to resist constant tasting).

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