Orange-Rosemary Catfish recipe


1 tablespoon of cooking oil.
2 tablespoons of red onion, diced.
½ teaspoon of salt.
Pinch of black pepper.
¼ cup of orange juice, freshly-squeezed.
¼ cup of orange peel, finely grated.
1 teaspoon of rosemary, chopped.
1 ¼ lb of catfish fillets.
Orange slices, to garnish.


In a large skillet, heat the cooking oil over a medium heat and cook the diced onion for about 5 minutes, until soft but not brown.

Sprinkle on the salt and pepper, then add the orange juice, orange peel and rosemary. Stir and cook for 1 minute.

Add the catfish fillets and reduce the heat to medium-low. Cover tightly and cook for about 8-10 minutes, until the fish is opaque.

Remove the fish to serving plate and spoon sauce from the skillet on top.

Garnish with orange slices, then serve.

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