Quick and Easy Fish with Tangy Sauce

3 tablespoons orange marmalade

3 tablespoons mustard (Dijon or spicy – Use the Inglehoffer sweet hot if you are adventurous.)

1 finely chopped red chili pepper

1/3 cup butter

Salt and black pepper

¼ cup water mixed with 1 tablespoon cornstarch

Cook this mixture for about 20 minutes until the ingredients are blended and it is slightly thickened. If it gets too thick, add a little water. It should be the consistency of a creamy salad dressing.

Coat fish with flour salt and pepper and fry fish in coconut oil – about 5 min on each side on medium high heat.  Pour the sauce over the fish and put in oven uncovered at 300 degrees for about 20 minutes.   

Turn off the oven and let the fish stay warm if you need more time to prepare other menu items

I have used this with salmon, albacore and mahi mahi.  The advantage of this cooking method is that you can prepare it a little bit ahead of time if you need an opportunity to do something else at the last minute.

Listen with the intent to understand - not merely to reply.
Stephen Covey