Ingredients:
2/8 oz Gorton's Chilean Seabass Fillets
2 Tbsp olive oil
1 cup chicken broth (low salt if desired)
¼ cup chili sauce
1 Tbsp peanut butter (smooth or crunchy)
2 Tbsp peanuts, chopped
1 Tbsp lime juice
for more heat, add ½-1 tsp crushed red peppers.

Directions:
1. Heat oil in a large skillet. Add Seabass, cook 3-5 minutes each side, turning once. Remove from pan.
2. Add broth and chili sauce to skillet. Bring to a boil. Cook until reduced by half. Remove from heat.
3. Add lime juice and peanut butter. Stir until smooth.
4. Serve sauce over seabass. Sprinkle with peanuts.

Notes:
This sauce goes well with any thick, white fish.