Grilled Apricot Fish Recipes

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GRILLED TUNA WITH APRICOT-MUSTARD-MINT GLAZE RECIPE - (5/5)



Grilled Tuna with Apricot-Mustard-Mint Glaze Recipe - (5/5) image

Provided by jenniferbrower

Number Of Ingredients 25

APRICOT-MU5TARD-MINT GLAZE
2 tablespoons canola oil
1 small Spanish onion, coarsely chopped
3 cloves garlic, chopped
2 Fresno chiles or jalapeno chiles, chopped
1 cup chopped dried apricots
2 cups dry white wine
3 tablespoons light brown sugar
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh mint
GRILLED TUNA
1 tablespoon ground cumin
1 tablespoon ancho chile powder
1 tablespoon light brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Four (8-ounce) tuna steaks (each about 1 inch thick)
2 tablespoons canola oil
Kosher salt and freshly ground black
Chopped fresh chives, for garnish (optional)
Red Chile Oil (page 228), for garnish (optional)
Cilantro Oil (page 222), for garnish (optional)

Steps:

  • 1. To make the glaze, heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, 3 to 4 minutes. the garlic and chiles and cook for 1 minute Add the apricots, wine, 1/4 cup of water, an the sugar and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the apricots are soft and most of the liquid has been absorbed, about 20 minute Remove from the heat and let cool slightly. 2. Transfer the apricot mixture to a blende add the vinegar and mustard, and season with salt and pepper; blend until smooth, Add the mint, pulse a few times to incorp rate, and transfer the glaze to a bowl. The glaze can be made up to 1 day ahead and refrigerated, Bring to room temperature before using. 3. Preheat a grill to high or a grill pan over high heat. 4. Whisk together the cumin, ancho powd sugar, cloves, allspice, and cinnamon in a bowl. 5. Brush the tuna on both sides with the oi and season with salt and pepper. Rub one side of each steak with the spice rub. Place the tuna on the grill, rub side down, and cook until golden brown and a crust has formed 2 to 3 minutes. Flip over, brush with some of the glaze, and continue cooking for 2 to 3 minutes for medium-rare. The tuna will be red in the center. 6. Remove from the grill and brush or drizzle with more of the glaze before serving. Garnish with chives, red chile oil, and cilantro oil.

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

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

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

GRILLED SALMON WITH APRICOT CHUTNEY



Grilled Salmon with Apricot Chutney image

An elegant entrée for four that's so simple. Just grill the fish while the fruity condiment simmers.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1/3 cup apricot spreadable fruit
1/4 cup chopped peeled apple (1/4 medium)
2 tablespoons chopped onion
1 tablespoon raisins, chopped
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 tablespoon cider vinegar
4 salmon steaks, 1/2 to 3/4 inch thick (4 oz each)

Steps:

  • In 1-quart saucepan, mix all chutney ingredients. Heat to boiling. Reduce heat to medium-low; cook 12 to 15 minutes, stirring frequently, until onion is tender and sauce is slightly thickened.
  • Meanwhile, heat closed contact grill for 5 minutes.
  • When grill is heated, place salmon steaks on bottom grill surface. Close grill; cook 6 to 8 minutes or until salmon flakes easily with fork. Serve salmon with chutney.

Nutrition Facts : Calories 240, Carbohydrate 22 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 16 g

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