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Sauted Catfish with Ginger Peach Sauce

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


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