Recipe - Orange Rosemary Poached Catfish

1 tablespoon Cooking oil
2 tablespoon Diced red onion
One half teaspoon Salt
1/8 teaspoon Black pepper
One fourth cup Fresh orange juice
One fourth teaspoon Grated orange peel
One fourth teaspoon Rosemary; leaves chopped
1 One fourth pound Catfish fillets
8 sl Orange

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 mediumlow. 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
PressEnterprise)

PER SERVING: 264CAL, 7.7G fat (25.8% cff)

Recipe by: Associated Press 20 Je 96

Posted to Digest eatlf.v097.n015 by KitPATh phannema@wizard.ucr.edu on
Jan 15, 1998