Catfish with Ginger Peach Sauce

Ingredients:

• 1/2 cup flour
• 1 tbspn dried thyme leaves, crumbled
• 1 tspn salt 1/2 t black pepper
• 4 catfish fillets (4-6 oz. each)
•   2 tbspn salad oil
• 1/2 cup coarsely chopped pecans
• 1 tbspn margarine or butter
• 1 tsp minced fresh ginger
• 16 oz can sliced drained peaches
• 1 cup peach preserves
• 1 tbspn catsup
• 1 tbspn white wine vinegar
• 1/4 to 1/2 tsp hot pepper sauce (Tabasco)

Preparing Sauce:

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

Preparing Fish:

1. In a med. size bowel or pie plate, combine flour, thyme, salt and pepper.
2. Rinse off fish and pat dry.
3. Dredge fish in flour mixture: shake off excess and lay fillets in a single layer on a plate
4. In a 10-12 inch frying pan over med. heat, heat oil & butter: add pecans and stir until fragrant, 1 to 2 minutes.
5. Transfer nuts to paper towels to drain.
6. 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.
7. Turn fillets over and cook until fish is opaque and tender in center of the thickest area, another 4 min.
8. Transfer fish briefly to paper towels to drain then arrange on plates.
9. Spoon about 3 tablespoons warm ginger sauce over each serving: sprinkle with pecans.