Red Snapper with Apricot-Shallot glaze

I frequently reverse-engineer recipes from outstanding meals I encounter while traveling. This recipe was inspired by the scored flounder in apricot-shallot glaze at the Pink House in Savannah, Georgia.

4 red snapper fillets (about 1 lb total)
1 T butter
1 T diced shallot
2 T apricot jam
1/2 T coarse grain mustard
dash of salt
dash of pepper
dash of cayenne pepper

Preheat broiler.

Melt butter in small saucepan. Add shallots and saute for a few minutes under medium heat.  Reduce heat, add jam, mustard and salt/pepper/cayenne. Stir until combined and remove from heat.

Arrange the snapper fillets on broiler pan. Spoon about half the apricot glaze over the fillets and broil for 10-12 minutes or until done. Remove from broiler and spoon remaining glaze over the fillets.

In the photo above, I'm serving the snapper with asparagus and black rice. You could also accompany it with grits and greens.