| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits |
|
Seafood, Sauces, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/2 |
ts |
Ginger, ground |
| 16 |
oz |
Peaches, sliced; drained |
| 1 |
c |
Fruit spread, peach |
| 1 |
tb |
Catsup |
| 1 |
tb |
Vinegar, white wine |
| 1/2 |
c |
Flour |
| 1 |
tb |
Thyme leaves; crumbled |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper, black |
| 1 1/2 |
lb |
Catfish fillets |
| 2 |
tb |
Oil |
| 1 |
tb |
Butter |
| 1/2 |
c |
Pecans, chopped |
INSTRUCTIONS
GINGER PEACH SAUCE
CATFISH
You may use 1-1/2 c peeled sliced fresh peaches instead of the canned
peaches.
Melt butter in a small saucepan over medium heat; add ginger and stir 1
minute. If using fresh peaches, add and cook, stirring occasionally, until
peaches are fork tender, about 2 minutes. Add canned peaches, if using, and
preserves; stir until jam melts. Stir in catsup, 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 medium heat.
Makes about 2 cups.
In a medium size bowl or pie plate, combine flour, thyme, salt and pepper.
Rinse 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 to 12 inch frying pan
over medium heat, heat oil and 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 4 minutes; turn fillets over and cook
until fish is opaque and tender in center of thickest area, another 4
minutes. Transfer fish briefly to paper towels to drain then arrange on
plates. Spoon about 3 Tablespoons warm Ginger Peach Sauce over each
serving; sprinkle with pecans.
Makes 4 servings.
Ginger Peach Sauce is a nice counterpoint to the savory crispness of the
fish. Keep some around to try with fried catfish, fried oysters or grilled
shrimp.
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.
From: Simply Seafood Magazine - Winter 1991
Posted on GEnie by S.MEASE [COOKIE LADY], Feb 19, 1992 MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator,
net/node 004/005
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