Orange-rosemary catfish

Yield: 4 Servings

Measure Ingredient
1 tablespoon Cooking oil
2 tablespoons Red onion; diced
½ teaspoon Salt
⅛ teaspoon Pepper
¼ cup Fresh orange juice
¼ cup Orange peel; finely grated
1 teaspoon Rosemary; chopped
1¼ pounds Catfish fillets
\N \N Orange slices for garnish

From: kneadles@... (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@... on Mar 14, 1998

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