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Citrus Cumin Catfish

By The Canadian Living Test Kitchen

Tested till perfect

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Citrus Cumin Catfish

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 290
pro 27 g
total fat 18 g
sat. fat 3 g
carb 2 g
fibre 0
chol 90 mg
sodium 187 mg
% RDI: -
calcium 2
iron 12
vit A 2
vit C 8
folate 6

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This is a simple dish brimming with flavour. Though the saffron is optional, just a pinch lends wonderful aroma and colour. You could also use red snapper or basa fillets instead.

Ingredients

  • 1/4 cup orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp grated lime rind
  • 2 tbsp lime juice
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 pinch crumbled saffron, (optional)
  • 8 catfish fillets, (about 3 lb/1.5 kg)
  • 1/2 cup dry white wine

Preparation

In bowl, whisk together orange juice, oil, lime rind and juice, garlic, cumin, salt, pepper, and saffron (if using). Place fish in large glass baking dish; pour marinade over top. Let stand for 15 minutes.

Reserving marinade, drain fish. In large nonstick skillet, cook fish, presentation side down, over medium-high heat and in batches for about 3 minutes or just until golden. Transfer, golden side up, to greased foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for 8 to 10 minutes or until fish flakes easily when tested. Tent with foil.

Return skillet to stove. Pour in reserved marinade, wine and any accumulated cooking juices from fish. Bring to boil; boil for about 3 minutes or until reduced to 1/2 cup (125 mL). Serve over fish.

Source : Canadian Living Magazine: March 2008

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