*  Exported from  MasterCook  *
 
                    SAUTEED CATFISH & GINGER PEACH SAUCE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            All pupose flour
    1       tb           Dry thyme
    1       t            Salt
    1       t            Pepper
    4                    Catfish fillet ( 4-6 oz each)
    2       tb           Walnut ( salad) oil
    1       tb           Margarine or butter
      1/2   c            Coarsely chopped pecans
                         -----GINGER PEACH SAUCE-----
    1       tb           Margarine or butter
    1       t            Minced ginger
    1                    Can 16 oz sliced drained
                         -peaches or 1/2 c peeled,
                         -chopped fresh peaches
    1       c            Peach preserves
    1       tb           Ketchup
    1       tb           White wine vinegar
      1/4   ts           Hot pepper sauce (tabasco)
 
   In a med. size bowl combine flour thyme salt & pepper.
   Rinse fish & pat dry. Dredge fish in flour mixture;
   shake off excess and lay fillet’s in a single layer on
   a plate.
    In a 10 to 12″ frying pan over med. heat ; heat oil &
   butter, add pecans & stir until fragrant ( 1 -2 min.)
   Transfer nuts to paper towel to drain. Add fish to
   pan, without overlapping ( you may need to cook in two
   batches). cook until fish is crisp & golden on bottom,
   about 4 min.; turn fillets over & cook until fis is
   opaque and tender in center of thickest area, another
   4 min.
    Transfer fish briefly to paper towel to drain the
   arrange on plates spoon ginger peach sauce over each
   serving, sprinkle with pecans. Viola, now here comes
   the sauce.
   
   Ginger Peach Sauce
   
   1 T margarine or butter 1 t minced ginger 1 can 16 oz
   sliced drained peaches or 1/2 c peeled, chopped fresh
   peaches 1 c peach preserves 1 T ketshup 1 T white wine
   vinegar 1/4-1/2 t hot pepper sauce (tabasco)
   
   Melt margarine in a small sauce pan over medium heat;
   add ginger and stir 1 min. If using fresh peaches, add
   and cook, stirring occ., until peaches are fork
   tender,about 2 min.Add canned peaches, if using, and
   preserves; stir until jam melts. Stir in ketshup,
   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 med. heat
   
   Will make four servings depending on how well you like
   it :-)
  
 
 
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