Recipe - Orange-Rosemary Catfish

1 One half pound Farmraised catfish filets
1 lg Orange
1 tablespoon Fresh rosemary leaves; (or 1
teaspoon dried)
1 teaspoon Olive oil; (up to 2)

(Chicken breasts are also delicious cooked this way)

Brown filets in the oil, usually about 1 minute on each side. (Two minutes
for chicken) Squeeze the juice from the orange over the filets, sprinkle
with the rosemary and cover and cook on medium until done, usually about 3
to 5 minutes. (Longer for chicken) Serve while warm. Adding a bit of
chopped pecan is a way of dressing up the dish but it doesn't need it
it's delicious both ways! After the first time you make it adjust the
recipe to your taste.

Posted to TNT Recipes Digest, Vol 01, Nr 939 by Heather Hamilton
cyberian@pacbell.net on Jan 14, 1998