*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Sauces
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----GINGER PEACH SAUCE-----
    1       tb           Butter
      1/2   ts           Ginger, ground
   16       oz           Peaches, sliced -- drained
    1       c            Fruit spread, peach
    1       tb           Catsup
    1       tb           Vinegar, white wine
      1/2   c            Flour
    1       tb           Thyme leaves -- crumbled
    1       t            Salt
      1/2   ts           Pepper, black
    1 1/2   lb           Catfish fillets
    2       tb           Oil
    1       tb           Butter
      1/2   c            Pecans, chopped
   You may use 1-1/2 c peeled sliced fresh peaches instead of the canned
   Melt butter in a small saucepan over medium heat; add ginger and stir 1
   minute. If using fresh peaches, add and cook, stirring occasionally, until
   peaches are fork tender, about 2 minutes. Add canned peaches, if using, and
   preserves; stir until jam melts. Stir in catsup, vinegar and hot pepper
   sauce. Transfer mixture to a blender or food processor and whirl until
   peaches are coarsely chopped. (Sauce can be cooled and refrigerated up to 2
   weeks) To serve, warm sauce, stirring, in a sauce pan over medium heat.
   Makes about 2 cups.
   In a medium size bowl or pie plate, combine flour, thyme, salt and pepper.
   Rinse fish and pat dry. Dredge fish in flour mixture; shake off excess and
   lay fillets in a single layer on a plate. In a 10 to 12 inch frying pan
   over medium heat, heat oil and butter; add pecans and stir until fragrant,
   1 to 2 minutes. Transfer nuts to paper towels to drain. Add fish to pan,
   without overlapping (you may need to cook in 2 batches) Cook until fish is
   crisp and golden on bottom, about 4 minutes; turn fillets over and cook
   until fish is opaque and tender in center of thickest area, another 4
   minutes. Transfer fish briefly to paper towels to drain then arrange on
   plates. Spoon about 3 Tablespoons warm Ginger Peach Sauce over each
   serving; sprinkle with pecans.
   Makes 4 servings.
   Ginger Peach Sauce is a nice counterpoint to the savory crispness of the
   fish. Keep some around to try with fried catfish, fried oysters or grilled
   Per serving, including 3 Tablespoons sauce: 433 cal./ 23g prot./ 31g
   carbo./ 4g sat./ 11g mono./ 9g poly./ .3g om-3/ 66mg chol./ 413 mg sdm.
   From: Simply Seafood Magazine - Winter 1991
   Posted on GEnie by S.MEASE [COOKIE LADY], Feb 19, 1992 MM by Sylvia
   Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator,
   net/node 004/005
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