Catfish with Apricot-Chili Glaze and Wilted Spinach

Catfish with Apricot-Chili Glaze and Wilted Spinach
Photo by Scott Phillips


  • 4 5-oz. skinless catfish fillets
  • 1 Tbs. Chinese chili garlic sauce (such as Lee Kum Kee brand)
  • 2 medium cloves garlic, crushed through a garlic press
  • 1 Tbs. toasted sesame seeds
  • 1/3 cup apricot jam
  • Kosher salt and freshly ground black pepper
  • 1 tsp. soy sauce
  • + 3 more ingredients
    • 2 oz. (4 Tbs.) unsalted butter
    • 2 Tbs. Asian sesame oil
    • 1 lb. baby spinach (about 16 lightly packed cups)

Melt 2 Tbs. of the butter in an 8-inch skillet over medium-low heat. Whisk in the apricot jam and the chili garlic sauce, mashing the larger pieces of fruit with the back of a spoon, until the jam is melted. Set aside off the heat. Pat the fish dry, season the flesh side of each fillet with a la...

View full recipe at Fine Cooking


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