Sauteed Catfish With Ginger Peach Sauce

Course : Fish
Serves: 4
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-----ginger peach sauce-----
1 tablespoon butter
1/2 teaspoon ginger -- ground
16 ounces peaches -- sliced, drained
1 cup fruit spread -- peach
1 tablespoon catsup
1 tablespoon vinegar -- white wine
1/2 cup flour
1 tablespoon thyme leaves -- crumbled
1 teaspoon salt
1/2 teaspoon pepper -- black
1 1/2 pounds catfish fillets
2 tablespoons oil
1 tablespoon butter
1/2 cup pecans -- chopped

Preparation / Directions:

You may use 1-1/2 cup 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.

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