Grilled pangasius fillets with apricots and cured ham

Grilled pangasius fillets with apricots and cured ham

Total: 46 Min. | Active: 40 Min.
lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 425 kcal
, Fat: 23 g
, Carbohydrate: 18 g
, Protein: 32 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Apricot chutney

1 tbsp olive oil
1 shallot, cut into thin slices
300 g apricots, cut into cubes
1 organic lime, grated zest and the juice
1 red chilli, deseeded, finely chopped
2 tbsp cane sugar
½ tbsp curry powder
¼ tsp salt

Charcoal/gas/electric grill

4 pangasius fillets (each approx. 150 g)
2 tbsp olive oil
½ tsp salt
8 slices cured ham

Salad dressing

1 tsp mild mustard
2 tbsp white balsamic vinegar
2 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, squeezed
¼ tsp salt
a little pepper

Spinach and apricot salad

3 tbsp pine nuts
100 g baby spinach
2 apricots, pitted, cut into segments
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How it's done

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Apricot chutney

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.

Charcoal/gas/electric grill

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.

Salad dressing

Whisk the mustard, balsamic and oil in a bowl. Stir in the shallot and garlic, season.

Spinach and apricot salad

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.

Good to know
Serve with: Ciabatta bread.

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