Lemon Ginger White Fish

by William Proulx

Lemon Ginger Jack Drunken Jam is a great jam to finish white fish.


2 filets for white fish (basa, tilapia, sea bass)



1 Tbsp. Avocado Oil

2 Tbsp Lemon Ginger Drunken Jam

I use my grill pan to put nice markings on the fish. 

Season you fish with salt and pepper, use half the oil and rub it on both sides of the fish.

Heat your pan just until the oil be gins to lightly smoke and place fish in the the pan. Leave it alone to allow grill maks or nice brown crust on the fish before turning about 2 to 3 minutes.

Turn fish to cook other side cook for 1 minute and spread jam over fish.

Place fish in a 450ºF preheated oven wrack places on center level. Turn broiler on and cook until fish crusts and jam caramelizes about 5 minute.

Remove from oven rest for 1 minute and serve.

Times very on thickess of fish filets.