Sauteed catfish with ginger peach sauce Recipe

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Sauteed catfish with ginger peach sauce

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Catfish, Entrees, Ginger, Herbs & Spices, Sauces & Dressings, Seafood

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Ingredients:

		GINGER PEACH SAUCE
1	tbsp	Butter
1/2	tsp	Ginger, ground
16	oz	Peaches, sliced, drained
1	cup	Fruit spread, peach
1	tbsp	Catsup
1	tbsp	Vinegar, white wine
		CATFISH
1/2	cup	Flour
1	tbsp	Thyme leaves, crumbled
1	tsp	Salt
1/2	tsp	Pepper, black
1 1/2	lbs	Catfish fillets
2	tbsp	Oil
1	tbsp	Butter
1/2	cup	Pecans, chopped

Procedures:

1	You may use 1-?c peeled sliced fresh peaches instead of the canned peaches.
2	melt butter in a small saucepan over medium heat; add ginger and stir 1 minute.
3	If using fresh peaches, add and cook, stirring occasionally, until peaches are fork tender, about 2 minutes.
4	Add canned peaches, if using, and preserves; stir until jam melts.
5	Stir in catsup, vinegar and hot pepper sauce.
6	Transfer mixture to a blender or food processor and whirl until peaches are coarsely chopped.
7	(sauce can be cooled and refrigerated up to 2 weeks) to serve, warm sauce, stirring, in a sauce pan over medium heat.
8	makes about 2 cups.
9	in a medium size bowl or pie plate, combine flour, thyme, salt and pepper.
10	Rinse fish and pat dry.
11	Dredge fish in flour mixture; shake off excess and lay fillets in a single layer on a plate.
12	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.
13	Transfer nuts to paper towels to drain.
14	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.
15	Transfer fish briefly to paper towels to drain then arrange on plates.
16	Spoon about 3 tablespoons warm ginger peach sauce over each serving; sprinkle with pecans.
17	makes 4 servings.
18	ginger peach sauce is a nice counterpoint to the savory crispness of the fish.
19	Keep some around to try with fried catfish, fried oysters or grilled shrimp.
20	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.