- In a large non-stick skillet over medium-high heat, brown the fish in the oil until cooked through, about 2 minutes a side. Season with salt and pepper. Transfer to a plate and keep warm.
- In the same skillet, bring the broth, jam and soy sauce to a boil. Reduce for about 2 minutes.
- Transfer the fish to dinner plates and drizzle with 2/3 of the sauce. With the skillet off the heat, add the spinach to the remaining sauce and stir to coat. Adjust the seasoning.
- Serve the fish with the spinach and steamed rice. Sprinkle with sesame seeds. Garnish with cilantro leaves if desired.
Can’t be made in advance.