A quick and easy sweet and spicy sauce that works great with fish, chicken, or pork.
Author: Lucy Brewer
4skinless fish fillets: salmon, catfish, flounder, almost any fish would work
2tablespoonsChinese chili garlic sauce
Salt and pepper
Pat fish dry and drizzle one tablespoon sesame oil over fish. 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.
Serve with sautéed spinach, green beans, or a tossed salad.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.