-
1
1.
-
2
Pecans are a soft nut and easily chopped with a knife.
-
3
After chopping them, place in dry pan on medium heat, moving around constantly.
-
4
When nuts are toasted, they will be golden and give off a nutty aroma.
-
5
This takes 3-4 minutes.
-
6
When done, remove from heat immediately and set aside.
-
7
2.
-
8
To peel your peaches, cut them around the middle, twist and pull the halves apart.
-
9
To remove the pit, hit a few times with your chopping knife.
-
10
The pit should release much easier this way.
-
11
Depending on how ripe your peaches are, peeling can be done with a paring knife or peeler, or may just come off easily.
-
12
Then slice thinly.
-
13
3.
-
14
Pat your fish dry and sprinkle with salt and pepper.
-
15
Then, spray a large pan with cooking spray (or olive oil, if you so desire) and heat on medium.
-
16
Cook fish for about a minute on one side, and then carefully flip.
-
17
Cook for another 1-3 minutes, depending on how thin it is, until opaque.
-
18
Remove and cover.
-
19
4.
-
20
When fish is cooked, add butter to pan along with shallots.
-
21
Use spatula and move the butter around to scrape all that good flavoring off of the sides.
-
22
Cook until shallots are soft and transparent.
-
23
5.
-
24
Add peaches along with any juice in the bowl.
-
25
Turn up heat and cook for 5 minutes until they begin to soften, stirring frequently.
-
26
6.
-
27
Add in vinegar and juice of 1 lime.
-
28
Stir and let simmer and cook until peaches are soft and have released their juices to produce some sauce, about 10 minutes.
-
29
7.
-
30
Add green onions, cook for one more minutes, and take off of the heat.
-
31
8.
-
32
Serve peaches and sauce over fish and sprinkle with toasted pecans.
