| 1 | In a med. size bowl combine flour thyme salt & pepper. |
| 2 | Rinse fish & pat dry. |
| 3 | Dredge fish in flour mixture; shake off excess and lay fillet"s in a single layer on a plate. |
| 4 | In a 10 to 12" frying pan over med. heat ; heat oil & butter, add pecans & stir until fragrant( 1 -2 min). |
| 5 | Transfer nuts to paper towel to drain. |
| 6 | Add fish to pan, without overlapping( you may need to cook in two batches). |
| 7 | 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. |
| 8 | Viola, now here comes the sauce. |
| 9 | ginger peach sauce |
| 10 | 1 t margarine or butter 1 t minced ginger 1 can 16 oz sliced drained peaches or ?c peeled, chopped fresh peaches 1 c peach preserves 1 t ketshup 1 t white wine vinegar ??t hot pepper sauce (tabasco) |
| 11 | 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. |
| 12 | Stir in ketshup, vinegar, and hot pepper sauce. |
| 13 | 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). |
| 14 | To serve, warm sauce, stirring, in a sauce pan over med. heat |
| 15 | will make four servings depending on how well you like it :-) |
