Orange-rosemary Catfish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Newspaper | 4 | Servings | |
INGREDIENTS
| 1 | T | Cooking oil |
| 2 | T | Red onion, diced |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1/4 | c | Fresh orange juice |
| 1/4 | c | Orange peel, finely grated |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 112
Total Fat: 12.4g
Cholesterol: 78mg
Sodium: 435.8mg
Potassium: 537.1mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 4.4g
Protein: 22g