APRICOT MUSTARD SAUCE FOR FISH (ASIA)
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
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
SPICY APRICOT SAUCE
Posted for ZWT7- The South Pacific Islands. This is the sauce to go with White Meat Drumsticks which I posted earlier. Found on alleasyrecipes.com.
Provided by CJAY8248
Categories Sauces
Time 40m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 1- to 1 1/2- quart saucepan, combine the apricots and water and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer for about 30 minutes, or until the apricots are soft and have absorbed almost all of the liquid in the pan. Watch carefull for any signs of burning.
- Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl.
- Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth. Cover tightly and refrigerate until ready to use. (The sauce can be kept in the refrigerator for 2 or 3 months.).
- Spicy apricot sauce is traditionally served with white meat drumsticks but also may be used as a condiment with other fried or roasted meats and fowl.
Nutrition Facts : Calories 111, Fat 0.2, Sodium 101.9, Carbohydrate 28.1, Fiber 1.7, Sugar 25.8, Protein 0.8
APRICOT MUSTARD SAUCE FOR FISH (ASIA)
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
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 DIPPING SAUCE
Categories Condiment/Spread Sauce Fruit No-Cook Quick & Easy Apricot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Purée all ingredients in a blender until smooth.
APRICOT SAUCE
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
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).
APRICOT-MUSTARD SAUCE WITH PORK CHOPS
This speedy sauce puts a new spin on our simple Sauteed Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10m
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together sour cream, Dijon and whole-grain mustards, and jam until blended. Serve with Sauteed Pork Chops, grilled chicken, or turkey cutlets. Refrigerate, covered, up to 1 week.
APRICOT FISH
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
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 SAUCE FOR FISH
Make and share this Mustard Sauce for Fish recipe from Food.com.
Provided by Molly53
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
- Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
- Add mustard and remaining butter.
- Serve with boiled lutfisk, haddock or cod.
APRICOT MUSTARD DIPPING SAUCE
Make and share this Apricot Mustard Dipping Sauce recipe from Food.com.
Provided by kelly in TO
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, stir together preserves, water and mustard.
Nutrition Facts : Calories 50.9, Fat 0.2, Sodium 50.3, Carbohydrate 13.2, Fiber 0.2, Sugar 7.5, Protein 0.3
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