| 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
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”