Dover Sole with Peaches & Pecans

1. Pecans are a soft nut and easily chopped with a knife. After chopping them, place in dry pan on medium heat, moving around constantly. When nuts are toasted, they will be golden and give off a nutty aroma. This takes 3-4 minutes. When done, remove from heat immediately and set aside.

2. To peel your peaches, cut them around the middle, twist and pull the halves apart. To remove the pit, hit a few times with your chopping knife. The pit should release much easier this way. Depending on how ripe your peaches are, peeling can be done with a paring knife or peeler, or may just come off easily. Then slice thinly.

3. Pat your fish dry and sprinkle with salt and pepper. Then, spray a large pan with cooking spray (or olive oil, if you so desire) and heat on medium. Cook fish for about a minute on one side, and then carefully flip. Cook for another 1-3 minutes, depending on how thin it is, until opaque. Remove and cover.

4. When fish is cooked, add butter to pan along with shallots. Use spatula and move the butter around to scrape all that good flavoring off of the sides. Cook until shallots are soft and transparent.

5. Add peaches along with any juice in the bowl. Turn up heat and cook for 5 minutes until they begin to soften, stirring frequently.

6. Add in vinegar and juice of 1 lime. Stir and let simmer and cook until peaches are soft and have released their juices to produce some sauce, about 10 minutes.

7. Add green onions, cook for one more minutes, and take off of the heat.

8. Serve peaches and sauce over fish and sprinkle with toasted pecans.