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

Ingredients

  • 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

Method

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

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Citrus Cumin Catfish

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