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Catfish: Zesty Citrus Catfish

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 4 catfish fillets (1-1/2 lbs.)
  
• 2 Tbsp plus 2 tsp olive oil, divided
  
• 1 Tbsp grated lemon peel
  
• 1 Tbsp grated lime peel
  
• 2 Tbsp fresh lemon juice
  
• 2 Tbsp fresh lime juice
  
• 2 cups chopped onions
  
• 1 small jalapeno, sliced into 1/4-inch rings
  
• 1/2 tsp salt
  
• 1/2 tsp cumin
  
• 1 (10-oz.) bag fresh spinach
  
• Lemon wedges, for garnish (optional)
  






Instructions



1. Combine catfish, 2 tablespoons of the oil, the lemon and lime peel and juices in a large glass baking dish. Cover and refrigerate.
   
   
2. Heat the remaining 2 teaspoons oil in a 12-inch nonstick skillet over medium heat. Add onions, jalapeno, salt and cumin. Cook 8 to 10 minutes, until onions soften. Stir in spinach and cook 3 to 4 minutes, just until spinach wilts. Transfer mixture to a bowl; cover and keep warm.
   
   
3. Heat same skillet over medium-high heat for 1 minute. Remove fish from marinade, letting excess drip into dish; discard marinade. Cook fish 4 minutes, until well-browned. Turn fish and cook 3 to 4 minutes more, just until fish is cooked through.
   
   To serve: Divide fish and onion-spinach mixture among 4 serving plates. Garnish with lemon wedges, if desired.
   
   Makes 4 servings.