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