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    Sauted Catfish with Ginger Peach Sauce


    Source of Recipe


    Internet

    List of Ingredients




    1/2 c flour
    1 T dried thyme leaves, crumbled
    1 t salt
    1/2 t black pepper
    4 catfish fillets (4-6 oz. each)
    2 T sailed oil
    1 T margarine or butter
    1/2 c coarsely chopped pecans
    Ginger peach Sauce (recipe follows)

    In a med. size bowel or pie plate, combine flour, thyme, salt and
    pepper. Rinse off fish and pat dry. Dredge fish in flour mixture:
    shake off excess and lay fillets in a single layer on a plate

    In a 10-12 inch frying pan over med. heat, heat oil & 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 four minutes. Turn fillets over and cook until
    fish is opaque and tender in center of the thickest area, another
    4 min. Transfer fish briefly to paper towels to drain then arrange
    on plates. Spoon about 3 tablespoons warm ginger sauce over each
    serving: sprinkle with pecans.


    Ginger Peach Sauce

    1 T margarine or butter
    1 t minced fresh ginger
    16 oz can sliced drained peaches, or 1 1/2 c peeled, chopped fresh peaches
    1 c peach preserves
    1 T catsup
    1 T white wine vinegar
    1/4 to 1/2 t hot pepper sauce (Tabasco)

    Melt margarine in a small saucepan over med heat; add ginger and
    stir 1 min. If using fresh peaches , add and cook stirring
    occasionally , until peaches are fork-tender, about 2 min. Add
    canned peaches, if using, and preserves; stir until jam melts.
    Stir in catsup, vinegar & hot pepper sauce. Transfer mixture to
    a blender or food processor and whirl until peaches are coarsely
    chopped.

    Recipe




 

 

 


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