• 6oz. chunky haddock fillets
  
• fresh or defrosted
  
• skinned
  
• 2oz.
  
• ready to eat apricots
  
• finely chopped
  
• 2 teaspoons fresh chopped coriander
  
• 1oz. butter
  
• softened
  
• salt and pepper
  
• juice and rind of 1 lemon
  
• lemon and lime
  
• to garnish
  

2. Season each fish with salt and pepper and place individually onto a lightly greased square of foil.

3. Pour the lemon juice and rind over each fish and close up the foil parcels.

4. Cook on a prepared barbecue for 3-4 minutes. Unwrap the parcels and divide the apricot mixture evenly over each fish.

5. Lightly seal and cook for further 2-3 minutes.

6. Garnish and serve with a potato and pepper salad with plenty of French dressing.