This recipe works with any type of fresh white fish. Tilapia and cod are flaky and a lit­tle hard to work with but much less expen­sive than firm fishes like hal­ibut and sea bass. The bright fla­vors of this dish com­pli­ment my recipe for Coconut Risotto with Fresh Peas perfectly!

Note: You will need a mini food proces­sor and a broiler in or under your oven to make this recipe.

Serves 4 as a main dish.

Ingre­di­ents

• 4 — 8 ounce fil­lets of fresh fish — such as tilapia, cod, hal­ibut or sea bass, skin removed and de-boned
• 8 ounces orange marmalade
• 1 Tbsp fresh gin­ger, peeled and roughly chopped
• 1 gar­lic clove, roughly chopped
• 1 small ser­rano pep­per, roughly chopped with seeds
• 2–3 limes, juiced
• Sea­son To Taste with salt

Direc­tions

1. Pre­heat your broiler on high. If your broiler is on the inside roof of your oven, move one rack to the top shelf. Pre­pare a bak­ing sheet by lin­ing with foil and spray­ing with non­stick cook­ing oil. Lay the four pieces of fish on the tray, skin side down.
2. Com­bine the mar­malade, gin­ger, gar­lic, ser­rano pep­per, lime juice and salt in the mini food proces­sor. Blend until the mar­malade is smooth and the gin­ger, gar­lic and ser­rano pep­per are chopped into small pieces. Taste and add more lime juice and salt if needed.
3. Spread half of the mar­malade mix on the fish fil­lets. With a wide spat­ula, flip the fish over so the skin side is up. Spread the remain­ing mar­malade on the fish. Place the fish under the broiler for about 5 min­utes or just until the mar­malade starts to bub­ble and brown. Using the spat­ula, care­fully flip the fish over and broil for another 5 min­utes. The thin­ner the fish fil­let is, the faster it will cook, so adjust cook­ing times accord­ingly. The fish will be done when it feels slightly firm to the touch and the lay­ers start to flake apart.