Baked Fish With Apricot Sauce
A flavorful baked fish dish topped with a tangy apricot sauce, accented by curry and ginger, perfect for a light yet satisfying meal suitable for seafood lovers.
Ingredients
Instructions
- Thaw frozen fish if using frozen, then cut into 6 equal portions and arrange in a 12 x 7 1/2 x 2-inch baking dish.
- Sprinkle the fish with garlic salt and set aside.
- Drain the apricot halves, reserving the syrup, and cut into smaller pieces if desired.
- In a small saucepan, combine apricot syrup, apricot halves, cornstarch, curry powder, soy sauce, and ground ginger.
- Bring to a boil, stirring constantly until thickened and smooth.
- Add sliced water chestnuts and green onions to the sauce.
- Pour the apricot sauce over the fish in the baking dish.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes or until the fish flakes easily.
Tips & Substitutions
For a more intense flavor, marinate the fish in a mixture of soy sauce and curry powder for 30 minutes before baking. If you can't find halibut, other lean fish like cod or tilapia can be excellent substitutes. To make the sauce spicier, consider adding a pinch of cayenne pepper. Serve with a side of steamed vegetables for a balanced meal.
Serving Suggestions
Serve this dish over a bed of fluffy rice or quinoa to soak up the delicious apricot sauce. It pairs beautifully with a side of steamed broccoli or a light salad. For an appetizer, consider serving with Cool Ranch Crackers for a delightful crunch before the main course.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish and sauce in a baking dish and cover with foil. Warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through to maintain the fish's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Fish With Apricot Sauce contains roughly 448 calories, with 23g protein, 72g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (222% of the Daily Value), iron (138% of the Daily Value), and calcium (51% of the Daily Value). Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, frozen fish can be used! Just make sure to thaw it completely before cooking to ensure even baking. Once thawed, follow the same instructions as you would with fresh fish for best results.
What can I substitute for apricot halves?
If apricot halves are unavailable, you can substitute with peach halves or even mango chunks for a different flavor profile. Just ensure the fruit is in light syrup or a similar sweet sauce to maintain the recipe's intended sweetness.
How do I know when the fish is done cooking?
The fish is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C). Keep an eye on it while baking to avoid overcooking, which can lead to dryness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).