This tomato-based barbecue sauce uses peach preserves to add a fruity sweetness (you can also use apricot, plum or cherry), balanced by the light smokiness of Scotch, while whole peeled tomatoes add ...
2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...
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