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Sauteed Catfish with Ginger Peach Sauce

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Recipe

 
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Ginger peach sauce
1 tablespoon butter
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½ teaspoon ginger
ground
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16 ounces peaches
sliced, drained
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1 cup fruit spred
peach
*
1 tablespoon ketchup
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1 tablespoon white wine vinegar
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Catfish
½ cup all-purpose flour
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1 tablespoon thyme
crumbled
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1 teaspoon salt
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½ teaspoon black pepper
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1 ½ pounds catfish
fillets
*
2 tablespoons vegetable oil
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1 tablespoon butter
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½ cup pecans
chopped
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Ingredients

Amount Measure Ingredient Features
Ginger peach sauce
15 ml butter
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2.5 ml ginger
ground
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462.4 ml/g peaches
sliced, drained
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237 ml fruit spred
peach
*
15 ml ketchup
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15 ml white wine vinegar
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Catfish
118 ml all-purpose flour
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15 ml thyme
crumbled
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5 ml salt
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2.5 ml black pepper
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680.4 g catfish
fillets
*
3E+1 ml vegetable oil
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15 ml butter
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118 ml pecans
chopped
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Directions

You may use 1½ cup 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 10 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 29269% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 672mg 28%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 10%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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