This spicy sauce works well with any type of fish. We tried it with salmon the first time, and the flavors together were amazing. The only thing is, we like salmon and trout so much without any embellishment that I've decided to probably stick with white fish fillets from now on.
Chili Sauce for Fish
Pine nuts, toasted for garnish
1 - 2 T chili powder
Salt and pepper
1/2 c cornmeal
1/4 c milk
Fish fillets
Butter
1 shallot, minced
1/2 c chicken broth
A dash of Worcestershire sauce
Toast the pine nuts in a dry saute pan until lightly browned. Remove and set aside.
Mix the chili powder, salt and pepper, and cornmeal together on a small plate. Brush the non-skin side of the fish fillets with milk and dredge them in the cornmeal mixture. Reheat the saute pan and cook the fish in butter until almost completely cooked through. Remove to the small cornmeal plate and keep warm.
Add a bit more butter and cook the shallots. Add the chicken broth and stir up the browned bits. Add a teaspoon or so of Worcestershire sauce and cook the sauce down slightly. It will thicken a bit from the cornmeal leavings in the pan. Add the fish back, skin side down, and reheat to serve. Sprinkle with pine nuts.
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