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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2008
- 1/4 cup orange juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon grated lime rind
- 2 tablespoons lime juice
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch crumbled saffron (optional)
- 8 catfish fillets (about 3 lb/1.5 kg)
- 1/2 cup dry white wine
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 187 mg
- Protein 27 g
- Calories 290.0
- Total fat 18 g
- Cholesterol 90 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
- Iron 12.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 8.0