Yield: 4 Servings
|1 tablespoon||Cooking oil|
|2 tablespoons||Diced red onion|
|⅛ teaspoon||Black pepper|
|¼ cup||Fresh orange juice|
|¼ teaspoon||Grated orange peel|
|¼ teaspoon||Rosemary; leaves chopped|
|1¼ pounds||Catfish fillets|
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