Recipe#10974
Title: Catfish Peach Sauce
Newsgroups: rec.food.recipesFrom: donnp@halcyon.com (Donn & Catherine Patton)
Subject: Catfish & Peach Ginger Sauce
Message-ID: donnp-230694220051@bellevue-ip52.halcyon.com
Organization: Northwest Nexus Inc.
Date: Thu, 23 Jun 1994 18:34:00 GMT
Sauted Catfish with Ginger Peach Sauce
1/2 c flour1 T dried thyme leaves, crumbled
1 t salt
1/2 t black pepper
4 catfish fillets(4-6 oz. each)
2 T sailed oil
1 T margarine or butter
1/2 c coarsely chopped pecans
Ginger peach Sauce (recipe follows)
In a med. size bowel or pie plate, combine flour, thyme, salt and
pepper. Rinse off fish and pat dry. Dredge fish in flour mixture: shake off
excess and lay fillets in a single layer on a plate
In a 10-12 inch frying pan over med. heat, heat oil & 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 four
minutes. Turn fillets over and cook until fish is opaque and tender in
center of the thickest area, another 4 min. Transfer fish briefly to paper
towels to drain then arrange on plates. Spoon about 3 tablespoons warm
ginger sauce over each serving: sprinkle with pecans.
Ginger Peach Sauce
1 T margarine or butter
1 t minced fresh ginger
1 can(16 oz) sliced drained peaches, or 1 1/2 c peeled, chopped fresh
peaches
1 c peach preserves
1 T catsup
1 T white wine vinegar
1/4 to 1/2 t hot pepper sauce (Tabasco)
Melt margarine in a small saucepan over med heat; add ginger and stir 1
min. ; If using fresh peaches , add and cook stirring occasionally , until
peaches are fork-tender, about 2 min. Add canned peaches, if using, and
preserves; stir until jam melts. Stir in catsup, vinegar & 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 saucepan over med. heat.