INGREDIENTS

INSTRUCTIONS

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  :-)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1856
Calories From Fat: 1127
Total Fat: 128.9g
Cholesterol: 353.2mg
Sodium: 3305mg
Potassium: 3489.1mg
Carbohydrates: 76.8g
Fiber: 16.9g
Sugar: 58.4g
Protein: 108.6g