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 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