We’re at the lake, and it seemed like the thing to do was have fish for dinner. There was cod in the freezer, and after digging about looking for something different to put on the fish I came across some apricot preserves in the refrigerator. As you can see from the picture above, it all turned out pretty well.
Sweet potato grill fries were also on the menu, with some Kirkland Sweet Mesquite Grill seasoning added to the recipe to provide a bit more flavor. They went on the grill for about 40 minutes in a grill basket, and were then joined by the cod fillets. It appears I’m going to have to invest in a smaller grill basket for the lake…
The cod got a sprinkling of salt, pepper, and finely ground basil before hitting the grill, and the sauce went on the stove while the taters were cooking. The sauce was inspired by a couple of different recipes I found online and then proceeded to ignore.
Spicy Apricot Sauce
- 1/2 cup apricot preserves
- 1/4 cup catsup
- 1/3 cup white wine
- 1 tsp. Worcestershire sauce
- 1 tsp. soy sauce
- 1 tbs. brown sugar
- 1/2 medium onion, chopped fine
- 1 tbs. minced garlic
- 1/2 tsp. cayenne pepper
- Olive oil
Saute the onions in some olive oil until translucent. Add the garlic and stir well for about a minute. Add the wine and bring to a boil. Add the rest of the ingredients, stir well, and bring back to a boil. Reduce heat and simmer until reduced by 1/2. Serve hot.
The sauce was very good with the fish, but would likely be even better with pork or chicken. It was also real tasty on the sweet potato fries. All in all, not a bad meal for a rainy pre-Halloween night at the coast.