Orange rosemary poached catfish

Yield: 4 Servings

Measure Ingredient
1 tablespoon Cooking oil
2 tablespoons Diced red onion
½ teaspoon Salt
⅛ teaspoon Black pepper
¼ cup Fresh orange juice
¼ teaspoon Grated orange peel
¼ teaspoon Rosemary; leaves chopped
1¼ pounds Catfish fillets
8 slices Orange

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 (25⅘% cff) Recipe by: Associated Press 20 Je 96 Posted to Digest eat-lf.v097.n015 by KitPATh <phannema@...> on Jan 15, 1998

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