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1.Combine Salad Dressing And Seasoned Salt In A Small Bowl. Pulse Pretzels In A Food Processor Until Pretzels Are Finely Chopped, Leaving Some Small Pieces; This Makes About 1 Cup. Place In Shallow Dish. 2.Spread Each Side Of Fish With Salad Dressing Mixture; Coat With Crushed Pretzels. Heat 2 Tablespoons Oil In Large Nonstick Frying Pan Over Medium Heat. Saute Fish Slowly, Cooking 3 To 4 Minutes Per Side (Or Until Golden Brown And Internal Temperature Reaches 145 Degrees F) Adding Additional Oil If Necessary. Keep Fish Warm. 3.Whisk Apricot Preserves, Dijon Mustard And Half-And-Half Together In A Small Saucepan Over Medium-High Heat. Cook Until Sauce Is Creamy And Thickens Slightly. Serve Sauce Over Fish. Garnish With Fresh Chopped Parsley, If Desired.
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