Orange-rosemary Catfish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Cooking oil,
2 tbsp: Red onion, diced
1/2 tsp: Salt,
1/8 tsp: Pepper,
1/4 cup: Fresh orange juice,
1/4 cup: Orange peel, finely grated
1 tsp: Rosemary, chopped
1 1/4 lbs: Catfish fillets,
Orange slices for garnish,
Directions:
From: kneadles@esosoft.com (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@juno.com on Mar 14, 1998
Source from luhu.jp
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@juno.com on Mar 14, 1998
Source from luhu.jp