Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 tablespoon vegetable oil
- 2 tablespoons diced red onion
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon grated orange zest
- 1/4 cup fresh orange juice
- 1/4 teaspoon dried rosemary, crushed (or 1 teaspoon chopped fresh rosemary)
- 1 1/4 pounds U.S. Farm-Raised Catfish fillets
- For garnish: orange slices
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Directions
1. Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes or until soft but not brown. Sprinkle with salt and pepper and stir in orange zest, orange juice and rosemary; stir and cook for 1 minute. Add catfish fillets and reduce heat to medium-low. Cover tightly and cook for 8 to10 minutes or until fish flakes easily when tested with a fork.
2. Place catfish on serving plates and spoon sauce from skillet over fillets. Garnish with orange slices.