APRICOT FISH

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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

*** Explore more Apricot Fish Recipes »

Kenzie Craigen
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I made a few modifications to this recipe to make it healthier. I used whole wheat flour instead of all-purpose flour, and I reduced the amount of sugar in the glaze. The fish still came out delicious, and I felt good about serving it to my family. T

Hanif Shah
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As a beginner cook, I found this recipe to be very easy to follow. The instructions were clear and concise, and I didn't have any trouble finding the ingredients. The fish came out delicious, and my family loved it. I will definitely be trying more r

Md Romun
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I tried this recipe for a special occasion dinner and it turned out amazing! The apricot glaze was easy to make and gave the fish a gorgeous golden color. The fish itself was cooked evenly and had a delicate flavor. My guests raved about it and I wil

Angeline Chuma
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This apricot fish recipe was an absolute delight! The fish was cooked to perfection, with a flaky texture and a crispy skin. The apricot glaze added a sweet and tangy flavor that complemented the fish beautifully. I served it with a side of roasted v

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