Apricot-Glazed Fish

2 oz no-soak apricots, finely chopped
2 teaspoon chopped fresh coriander
1 oz butter, softened
4 6 oz thick coley or haddock fillets; , skinned.
1 salt and pepper
1 juice and grated rind of 1 lemon
1 potato-and-pepper salad with frenc; h, dressing to serve
1 fresh mint sprigs to garnish
In a bowl, mix together apricots, coriander and butter. Set aside.
Season fish fillets, and place each on a 8 inch square of foil. Pour a
little lemon juice over each fillet and sprinkle with grated lemon
rind. Close up foil parcels and cook on hot barbecue for 3 to 4
minutes.
Unwrap parcels and spread apricot mixture over fish. Seal and cook
for 2 to 3 minutes. Serve with salad. Garnish with mint.