ORANGE ROSEMARY POACHED CATFISH
Ingredients:
1 T. vegetable oil
2 T. diced red onion
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. grated orange zest
1/4 C. fresh orange juice
1/4 tsp. dried rosemary, crushed, or
1 tsp. chopped fresh rosemary
1 1/4 lb. U.S. farm-raised catfish fillets
Orange slices, for garnish
Heat oil in large skillet over medium heat. Add onion and cook
5 minutes or until soft but not brown. Sprinkle with salt and pepper
and stir in orange zest, orange juice and rosemary; stir and cook for
1 minute. Add catfish fillets and reduce heat to medium-low. Cover
tightly and cook for 8 to10 minutes or until fish flakes easily when
tested with a fork.
Place catfish on serving plates and spoon sauce from skillet over
fillets. Garnish with orange slices.
Serves 4.
B-man 