You may use 1-1/2 c 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 ketchup, 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 1 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.
|
