Sauteed Catfish With Ginger Peach Sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Sauteed Catfish With Ginger Peach Sauce
  Catfish    Sauces    Ginger    Peach    Seafood  
Last updated 6/12/2012 1:22:11 AM. Recipe ID 54703. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Sauteed catfish with ginger peach sauce
 Categories: Seafood, Sauces, Main dish
      Yield: 4 Servings
 
---------------------GINGER PEACH SAUCE--------------------------
      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

--------------------------CATFISH-------------------------------
    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
 
  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.




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 54703 (Apr 03, 2005)

[an error occurred while processing this directive]