Orange rosemary poached catfish
4 Servings
Ingredients
| Quantity | 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 |
Directions
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