2-4 TJ’s Frozen Sea Bass Steaks, thawed 2-3 TSP TJ’s extra virgin olive oil 1/2 cup TJ’s Apricot Preserves ¼ cup TJ’s Fruit Juice (any of the berry types or pomegranate) or ¼ cup TJ’s Merlot ¼ – ½ cup TJ’s slivered almonds Make sauce first and keep on hand. Using a medium sauce pan, heat preserves and juice or wine. Whisk to blend, bring to a simmer while whisking and then remove from heat. Set aside. Using large skillet, heat olive oil on medium high. Sear thawed steaks for 1 minute per side and flip. After flipping steaks, spoon sauce over top of steaks and cook on medium for 2-3 minutes longer. Fish is done when center turns from translucent to opaque in color. Fish cooks very quickly so be careful not to over cook. Keep spooning sauce over fish. Serve immediately and sprinkle slivered almonds over sauce and fish. Dave Martin