Grilled pangasius fillets with apricots and cured ham
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 tbspolive oil
- 1shallot
- 300 gapricots
- 1organic lime
- 1red chilli
- 2 tbspcane sugar
- ½ tbspcurry powder
- ¼ tspsalt
- 4pangasius fillets
- 2 tbspolive oil
- ½ tspsalt
- 8 slicescured ham
- 1 tspmild mustard
- 2 tbspwhite balsamic vinegar
- 2 tbspolive oil
- 1shallot
- 1garlic clove
- ¼ tspsalt
- a littlepepper
- 3 tbsppine nuts
- 100 gbaby spinach
- 2apricots
Instructions
Step 1
Heat the oil in a pan. Sauté the shallot for approx. 5 mins. Add the apricots, lime zest, lime juice, chilli, sugar, curry powder and salt, mix. Cover and simmer over a low heat for approx. 10 mins, allow to cool slightly.Step 2
Brush the fish with oil, season with salt, wrap each fillet in a slice of cured ham. Grill the fish over/on a medium heat (approx. 200°C) for approx. 3 mins. on each side.Step 3
Whisk the mustard, balsamic and oil in a bowl. Stir in the shallot and garlic, season.Step 4
Toast the pine nuts in a frying pan until golden brown, allow to cool slightly. Add the spinach and apricots to the salad dressing, mix. Plate up the salad, fish fillets and chutney. Sprinkle the pine nuts on top.