A quick and easy sweet and spicy sauce that works great with fish, chicken, or pork.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Servings: 4servings
Calories: 249kcal
Author: Lucy Brewer
Ingredients
4skinless fish fillets (about 5 ounces each): salmon, catfish, flounder, cod, almost any fish would work
2tablespoonsunsalted butter
⅔cupapricot jam or preserves
2tablespoonsChinese chili garlic sauce
3tablespoonsAsian sesame oil
Salt and pepper
Instructions
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.
Notes
Serve with sautéed spinach, green beans, or a tossed salad.