This apricot-chili glazed fish is tangy enough for adults but sweet enough to be kid-friendly. It's super easy to make and great for a dinner party!
Do you make New Year's resolutions? I do, every year. Sometimes I'm successful, sometimes not. This year I've stayed away from my traditional ones of eating better, exercising more, being more punctual, etc., because those seem to make a reappearance on my list every year!
I've decided those things are just year-round areas for improvement that will never go away and so my actual list this year is a little more practical, with things like Don't Wear Shoes That Hurt Your Feet.
That one came about after an evening in heels in which my feet were crying and begging me to stop the madness.
Another one is to be more green. Cliched I know, but still important. We do recycle but can do better. My reusable grocery bags are usually in the back of my car when I go into the grocery store.
I won't bore you with my whole list and instead will share with you what promises to be one of my family's favorite recipes for the new year.
Apricot-Chili Glazed Fish
I stumbled across this sauce for Apricot-Chili Glazed Fish in Fine Cooking magazine and have already made it twice in the last week. It's so easy and so tasty and would be awesome on fish, chicken, or pork.
Sometimes I'm in the kitchen all day, testing recipes and photographing food, and at the end of the day, I still don't have anything for us to eat for dinner.
So recipes like this one that don't require chopping anything and utilize a minimum amount of dishes and time are perfect for those busy days when you haven't planned or prepared anything ahead of time.
Do you make resolutions? Please share some in the comments to help inspire other readers.
Fish with Garlic Chili Saucesave to your free grow.me collection saved to your free grow.me collection!!
- 4 skinless fish fillets (about 5 ounces each): salmon, catfish, flounder, cod, almost any fish would work
- 2 tablespoons unsalted butter
- ⅔ cup apricot jam or preserves
- 2 tablespoons Chinese chili garlic sauce
- 3 tablespoons Asian sesame oil
- Salt and pepper
- Pat fish dry and drizzle two tablespoons of sesame oil over fish, dividing the oil evenly for each fillet. Sprinkle a little salt and pepper on each fillet.
- Melt 2 tablespoons butter and remaining tablespoon sesame oil in a large, flat skillet over medium-low heat. Whisk in the apricot jam and chili garlic sauce, mashing the larger pieces of fruit until the jam is melted.
- Add fillets to skillet on top of sauce and cook about 5 minutes per side or until done, depending on thickness of fish. I like to get a bit of a sear on each side.
- Transfer fish to dinner plates or platter and drizzle remaining sauce over each fillet.