| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Sauce | 4 | Servings | |
INGREDIENTS
| 1 | tb | Cooking oil |
| 2 | tb | Diced red onion |
| 1/2 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1/4 | c | Fresh orange juice |
| 1/4 | ts | Grated orange peel |
| 1/4 | ts | Rosemary; leaves chopped |
| 1 1/4 | lb | Catfish fillets |
| 8 | sl | Orange |
INSTRUCTIONS
In large skillet, heat oil over medium heat; cook onion for 5 minutes until soft but not brown. Sprinkle with salt and pepper. Add orange juice, zest, rosemary. Stir and cook 1 minutes. Add catfish. Lower heat to medium-low. Cover tightly; cook 8 to 10 minutes, until fish is opaque. Remove catfish to serving plate. Spoon sauce from skillet over fish. Garnish with orange slices. (No source: likely a catfish industry association.Reprinted by Press-Enterprise) PER SERVING: 264CAL, 7.7G fat (25.8% cff) Recipe by: Associated Press 20 Je 96 Posted to Digest eat-lf.v097.n015 by KitPATh <phannema@wizard.ucr.edu> on Jan 15, 1998
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