Spicy Maine Fish Fillets

Photo courtesy of Yankee Chef

I was invited by Eureka Farms in Newport, Maine, to come up with a way to make maple syrup stretch. As we all know the price of real maple syrup is quite steep. As I made and gave out over 900 pancakes at their annual event last year, I developed three ideas, with delicious outcomes. First, by whisking equal amounts of syrup with your favorite jelly, you have some great, fruity syrup that doubles in volume for very little extra cost. Second, by whisking 2 teaspoons peanut butter with a cup of syrup, you have a peanut-butter maple topping, which was the first to run out as we served the pancakes and toppings over the course of two hours. Great on pancakes, waffles, or French toast.

My third idea was to combine the flavors of Maine with a hint of spice, in this delicious recipe for Spicy Maine Fish Fillets. Tell what you think.  

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Nonstick cooking spray

4 (6-ounce) boneless fish fillets

1/2 cup apple juice

1/2 cup chili sauce 

1/4 cup maple syrup

1/4 cup brown sugar

1 tablespoon prepared or Dijon-style mustard

1 teaspoon lemon juice

1/4 teaspoon each salt and black pepper

Preheat oven to 350 degrees F. Place a piece of parchment paper in the bottom of an 8-inch square baking pan and liberally coat with nonstick cooking spray. Put the fillets into the pan without overlapping. Set aside.

In a bowl, whisk together apple juice, chili sauce, maple syrup, brown sugar, mustard, lemon juice, and seasonings. Pour over fish and bake for about 20 minutes, or until fish flakes when pierced with a fork. Remove from oven to serve hot with baked beans if desired. (What doesn’t go with baked beans?)

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