This bright sweet and slightly hot sauce has late summer and early fall written all over it, just the time when peaches are at their peak! Add some perfectly sweet pineapple and there's no need to sweeten this with added sugar.
Most of what you'll need you probably already have in the house. Then it's a matter of putting it all in the blender and warming it up before serving.
It's so easy to make that you're going to use this same sauce on other seafood, including a variety of fish, shrimp and scallops, and even chicken!
wild alaskan cod with peach & pineapple chili sauce
This combination of flavors- sweet, tangy and hot, mixed with the savory taste of your favorite protein will keep you making this sauce over and over again. Rather than drizzling it over food, it's best to plate it first and place the fish over it so you'll have a mouthful of it in every bite.
chopped peeled ripe peach
1/2 cup ripe pineapple chunks
3 large garlic cloves
1/2 tsp garlic chili sauce
2 tbsp apple cider vinegar
high quality salt
fresh ground pepper
1 lb wild alaskan cod
olive oil spray
Purée peach, pineapple, garlic, chili sauce, vinegar and 1/4 tsp salt in a blender until smooth. Transfer purée to a small saucepan and cook over medium heat, whisking often, until starting to bubble around edges, about 4 minutes. Let the sauce cool.
Spray the fish lightly with oil; season with salt and pepper. Bake 10-12 minutes at 400 degrees.
Spoon sauce onto a platter and arrange the fish on top. Serve immediately.