Fruit & Vegetable of the Month: Dried Fruit by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe
- Serves: 4
- 4 (5 to 6 ounce) seabass fillets, about 1-inch thick)
- 2 tsp olive oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper
- ¾ tsp salt
- ¼ cup of each dried fruit: mango, papaya, cherry, and pineapple
- ⅓ cup apple juice or cider
- 2 tbsp cider vinegar
- 2 tbsp apricot jam
- 2 tbsp chopped cilantro
- Rub fish with olive oil.
- Combine coriander, cumin, cinnamon and cayenne pepper; mix well. Set aside ½ teaspoon of the mixture for the fruit salsa.
- Add salt to remaining mixture. Rub seasonings over both sides of fish.
- Heat a large nonstick skillet over high heat until hot. Add fish.
- Reduce heat to medium, cook 3–5 minutes or until fish is browned and seared.
- Turn fish over; cook about 5 minutes or until fish is slightly firm and flaky.
- Combine dried fruit, juice, vinegar and ½ teaspoon reserved seasoning mixture in a small saucepan or microwave-safe dish. Bring to a boil.
- Stir in jam. Let stand 5 minutes.
- Transfer fish to serving plates.
- Top with fruit salsa and sprinkle with cilantro.
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