Citrus Cumin Catfish
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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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 290 |
| pro | 27 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | trace |
| chol | 90 mg |
| sodium | 187 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 12% |
| vit A | 2% |
| vit C | 8% |
| folate | 6% |
Suggested Recipes
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1/4 cup (50 mL) orange juice
1/4 cup (50 mL) extra-virgin olive oil
1/2 tsp (2 mL) grated lime rind
2 tbsp (25 mL) lime juice
3 cloves garlic, minced
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
Pinch crumbled saffron (optional)
8 catfish fillets (about 3 lb/1.5 kg)
1/2 cup (125 mL) 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.
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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