Preparation

• Melt 2 Tbs. of the butter in an 8-inch skillet over medium-low heat. Whisk in the apricot jam and the chili garlic sauce, mashing the larger pieces of fruit with the back of a spoon, until the jam is melted. Set aside off the heat.
• Pat the fish dry, season the flesh side of each fillet with a large pinch each of salt and pepper, and spread each fillet with 1 Tbs. of the glaze, using the back of the spoon (leave any remaining glaze in the pan).
• Melt 1 Tbs. of the butter with 1 Tbs. of the sesame oil in a 12-inch nonstick skillet over medium-high heat. Add the fish, glazed side down, and cook for 2 minutes. Using a large spatula, flip the fillets and cook until opaque in the center and just firm to the touch, about 3 minutes. Transfer the fish to 4 dinner plates.
• 剩下的1 Tbs融化。黄油与remaining 1 Tbs. sesame oil in a wide heavy-duty 5- to 6 quart pot over high heat. Add the garlic and stir until fragrant, about 30 seconds. Add the spinach, sprinkle with the soy sauce, 1/2 tsp. salt, and 1/2 tsp. pepper and then toss until the spinach is just wilted but not yet releasing water, about 2 minutes. Remove from the heat. Divide the spinach among the plates.
• Heat the remaining glaze over low heat if very thick, and drizzle over the catfish. Sprinkle with the sesame seeds and serve.