📖 Instructions

1. First things first, prep your fish. Pat those fillets dry with paper towels – this helps them grill beautifully. Season generously on both sides with salt and freshly cracked black pepper. Don't be shy with the pepper, it really brings out the flavor!
2. Next, let's whip up that amazing peanut sauce. In a small saucepan, combine peanut butter (I prefer creamy, but crunchy works too!), soy sauce, rice vinegar, honey or maple syrup (for a vegan option), and chili garlic sauce. Whisk until it's smooth and luscious. Add a splash of water if it's too thick – you want it pourable, not a paste. Taste it and adjust seasonings as needed. Add a squeeze of lime juice if you feel it needs a little zing!
3. Heat up your grill pan or outdoor grill to medium-high heat. If using a grill pan, lightly coat it with oil to prevent sticking. Once it’s hot, carefully place your fish fillets on the grill. Don't overcrowd the pan, cook in batches if necessary.
4. Grill the fish for about 3-4 minutes per side, or until it's cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets and how hot your grill is, so keep an eye on them and adjust cooking time as needed. If they start to brown too quickly, lower the heat a bit.
5. Once the fish is cooked, remove it from the grill and let it rest for a minute or two. Then, drizzle generously with the spicy peanut sauce. Seriously, don't be stingy! Garnish with some toasted sesame seeds and fresh cilantro for extra flavor and visual appeal.
6. Serve immediately and enjoy! This dish pairs perfectly with some steamed rice, quinoa, or a simple salad. It's a complete meal, packed with protein and flavor, and is surprisingly quick and easy to make. I sometimes add a side of quick pickled veggies - it just adds that extra pop!