Catfish with Apricot-chili Glaze and Wilted Spinach


This easy sweet-and-spicy glaze, while delicious on meaty catfish, would also taste great on other fish fillets. You’ll find the chili garlic sauce and sesame oil in the Asian food section of the supermarket.

What you will need

2 oz. (4 Tbs.) unsalted butter

1/3 cup apricot jam

1 Tbs. Chinese chili garlic sauce (such as Lee Kum Kee brand)

4 5-oz. skinless catfish fillets

Kosher salt and freshly ground black pepper

2 Tbs. Asian sesame oil

2 medium cloves garlic, crushed through a garlic press

1 lb. baby spinach (about 16 lightly packed cups)

1 tsp. soy sauce

1 Tbs. toasted sesame seeds


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