Directions 1: In a large sauce pan place enough salted water for cooking the snow pea pods. Bring the water to boiling and add pea pods. 2: Cook for 2 minutes. Remove pan from heat; drain and set aside. 3: Meanwhile, season one side of the fish with salt and pepper; sprinkle with flour. 4: Heat a large skillet over medium high heat and add olive oil and tilt pan to coat with oil. Return pan to heat and add fish with floured side up. 5: Cook fish for 4 to 5 minutes until it is easy to remove with a spatula. 6: Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily with a fork or is golden brown. 7: Arrange peas on a serving platter and place fish on top of peas. (I arranged 4 serving plates instead of serving platter)and served roasted potatoes as a side dish. 8: In the same skillet reduce heat to medium and add butter. 9: When butter begins to melt, stir in almonds. 10: Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (don't let the butter burn). 11: Spoon butter mixture over fish fillets. Sprinkle with parsley if desired and serve hot.
Reserving 1/2 cup peach syrup, drain peaches; cut slices in half. Blend reserved syrup and sweet & sour sauce; set aside. Cut chicken int 1-inch pieces. Combine cornstartch, soy sauce, ginger and sugar in medium bowl; stir in chicken. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 4 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onions, bell peppers and carrot; stir-fry 4 minutes. Stir in chicken, sweet & sour sauce mixture, peaches and cashews; heat through. Serve immediately. Serve on cooked white rice. Makes 4 servings.