There is something about Americans and their sauces. Every part of the country seems to have their claim to a certain sauce. In Idaho, we have fry sauce, which you either love or hate. In the South barbeque sauce is more vinegar and in the West it is sweet and thick. And then you have a plethora of spaghetti and pasta sauces. I will admit that I am a sauce freak. I love to dip, coat, baste, and drizzle with all types of flavorful sauces. One of my favorites is my peanut sauce. It is a wonderful combination of salty peanuts, creamy coconut milk, and a bit of heat. It is great over pasta, chicken or fish. What adds to its distinctive flavor is the fish sauce. I wouldn’t recommend trying it alone, but when added to different dishes, it adds a flavorful tang that is really delicious. Store the leftover sauce in the fridge and try it on pasta, rice or baked chicken. It is versatile and sure to become a family favorite.

Belle’s Baked Cod with Peanut Sauce

4 (6 ounce) Cod filets

½ teaspoon garlic salt

½ teaspoon pepper

Cooking spray

¼ cup fish sauce (usually found in the Asian food isle)

1/3 cup brown sugar

2 tablespoons rice vinegar

½ teaspoon red pepper flakes

¼ cup peanut butter

¼ cup coconut milk

1 tablespoon red curry paste (Asian food isle)

Line a baking pan with foil and spray lightly with cooking spray. Arrange filets on foil and sprinkle evenly with the salt and pepper. Place another piece of foil on top and seal. Bake in a 425 degree oven for 20 minutes. While filets are baking. Place remaining ingredients in a saucepan and mix until smooth. Simmer until hot and creamy. Place the baked fish on a plate and drizzle the peanut sauce over each filet.

If you love sauces, try these dishes: