Sautéed Catfish with Ginger Peach Sauce

Ingredients:
1/2 cup flour
1 Tbsp dried thyme leaves, crumbled
1 tsp salt
1/2 tsp black pepper
4 catfish fillets (4-6 oz. each)
2 Tbsp oil
1 Tbsp margarine or butter
1/2 cup pecans, coarsely chopped
Ginger peach Sauce (recipe follows)

In a medium 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. Heat oil and butter in a 10-12 inch frying pan; add pecans, and stir until fragrant (1 to 2 min). Transfer the nuts to paper towels to drain. Add fish to pan, without overlapping (you may need to cook in 2 batches). Cook until the fish is crisp and golden on bottom, about four minutes. Turn the fillets over and cook until fish is opaque and tender in center of the thickest area, another 4 minutes. Transfer fish briefly to paper towels to drain, then arrange on plates. Spoon about 3 Tbsp warm ginger sauce over each serving: sprinkle with pecans.

Ginger Peach Sauce

Ingredients:
1 Tbsp margarine or butter
1 tsp minced fresh ginger
1 16oz can of sliced drained peaches
(or 1 1/2 cups peeled, chopped fresh peaches)
1 cup peach preserves
1 Tbsp catsup
1 Tbsp white wine vinegar
1/4 - 1/2 tsp hot pepper sauce (Tabasco)

Melt margarine in a small saucepan over med heat; add ginger and stir 1 minute. If using fresh peaches, add now and cook stirring occasionally, until peaches are fork-tender, about 2 minutes. If using canned peaches, add them and the 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. To serve, warm sauce in a saucepan over med heat, while stirring. The sauce can be cooled and refrigerated up to 2 weeks.