Sauteed catfish & ginger peach sauce
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Sauteed catfish & ginger peach sauce
  Catfish    Ginger    Peach    Fish    Sauces  
Last updated 6/12/2012 1:22:11 AM. Recipe ID 54702. Report a problem with this recipe.
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      Title: Sauteed catfish & ginger peach sauce
 Categories: Fish
      Yield: 1 Servings
    1/2 c  All pupose flour
      1 tb Dry thyme
      1 ts Salt
      1 ts Pepper
      4    Catfish fillet( 4-6 oz each)
      2 tb Walnut( salad) oil
      1 tb Margarine or butter
    1/2 c  Coarsely chopped pecans

MMMMM---------------------GINGER PEACH SAUCE--------------------------
      1 tb Margarine or butter
      1 ts Minced ginger
      1    Can 16 oz sliced drained
           -peaches or 1/2 c peeled,
           -chopped fresh peaches
      1 c  Peach preserves
      1 tb Ketchup
      1 tb White wine vinegar
    1/4 ts Hot pepper sauce (tabasco)
  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

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Recipe ID 54702 (Apr 03, 2005)

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