Instructions: Place fish in a glass baking dish, combing buttermilk and tobasco, pour over fish, turning to coat both sides. Cover tightly and refrigerate all day, or overnight.

Combine lime juice and salt and stir until disolved; add shallots, chiles and cilantro, add peaches and mix well. Set aside.

Preheat oven to 400 (F) degrees. Spray a baking sheet with oil. Put crushed walnuts on a plate (or shallow bowl). Remove fish from buttermilk and press into walnuts, coating each side evenly. Place coated fish on the baking sheet and spray fish lightly with vegetable oil spray.

Bake 12-15 minutes or until golden brown and flakes with a fork. To serve, place fish on a plate and arrange salsa around it. Garnish with toasted walnut halves and cilantro sprigs, if desired.

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