Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Catfish with Sweet Onion Marmalade

List of Ingredients




8 catfish fillets
2 pounds sweet yellow onions , thinly sliced (about 8 onions)
2 cups chicken stock
1/2 Tbs fresh thyme leaves
1 quart heavy cream
2 Tbs balsamic vinegar
salt, pepper


Recipe



Pre-heat oven to 350°F.

To prepare marmalade, place onions in a large, heavy saucepan and add chicken stock. Cover and cook over medium heat for 15 minutes. Add thyme leaves and cook, uncovered for about 45 minutes or until onions start to color and liquid is almost evaporated. Add cream and cook until mixture thickens. Add vinegar and cook for 2 minutes. Remove from heat and set aside. Place catfish fillets on a flat surface. Season with salt and pepper. Spread 1 tablespoon of the onion marmalade over each filet. Starting with the smaller tail end, tightly roll the fillets and secure the end with a toothpick. Arrange rolled fillets in a shallow baking dish several inches apart from each other. Top each roll with 1 tablespoon of marmalade. Bake for 10 minutes or until fish flakes easily when tested with a fork. Remove from oven and let sit for 5 minutes. Place 3 tablespoons of marmalade on each serving plate and top with cooked fillets. Remove toothpicks before serving.

Serves 4