Citrus Cumin Catfish Citrus Cumin Catfish

Author: Canadian Living

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


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.

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
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Citrus Cumin Catfish