| 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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