| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Newspaper, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Cooking oil |
| 2 |
tb |
Red onion; diced |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Fresh orange juice |
| 1/4 |
c |
Orange peel; finely grated |
| 1 |
ts |
Rosemary; chopped |
| 1 1/4 |
lb |
Catfish fillets |
|
|
Orange slices for garnish |
INSTRUCTIONS
From: kneadles@esosoft.com (Hugs)
In a large skillet, heat oil over medium heat and cook onion for 5 minutes,
until soft but not brown. Sprinkle on salt and pepper, add orange juice,
orange peel and rosemary; stir and cook for 1 minute. Add catfish. Lower
heat to medium-low. Cover tightly and cook for 8 to 10 minutes, until fish
is opaque. Remove fish to serving plate and spoon sauce from skillet on
top. Garnish with orange slices, if desired.
Makes 4 servings. Nutritional analysis: per serving: 172 calories, 7g fat,
337mg sodium, 46mg cholesterol, 40% of calories from fat. ** Dallas Morning
News -- Food section -- 20 Mar 96 **
Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998
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