Catfish with Apricot Chili Glaze

3 Tbs. unsalted butter, divided
1/3 cup apricot jam
1 Tbs. Chinese chili garlic sauce (such as Lee Kum Kee brand)
4 5-oz. skinless catfish fillets
Kosher salt and freshly ground black pepper
1 Tbs. Asian sesame oil
1 Tbs. toasted sesame seeds

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.

Heat the remaining glaze over low heat if very thick, and drizzle over the catfish. Sprinkle with the sesame seeds and serve.