California Pistachio-encrusted Catfish in a piquant orange sauce
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 22 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 3 oz (90 g) in-shell California pistachios
- 3 Tbsp. (45 mL) orange juice*
- 1 Tbsp. (15 mL) vegetable oil*
- 1 Tbsp. (15 mL) light soy sauce
- 2 tsp. (10 mL) fresh lemon juice
- 1 garlic clove, finely chopped
- Freshly ground black pepper to taste
- 4 x 6 to 8 oz (180 to 250 g) U.S. farm-raised catfish fillets
Preparation
Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
Shell California pistachios and finely chop in a food processor or crush in a resealable plastic bag with a rolling pin. Makes about 1/3 cup (75 mL). Set aside.
In a shallow dish, whisk orange juice with oil, soy sauce, lemon juice, garlic and pepper. Dip top of fillets (not the flat side) in orange juice mixture.
Place fillets top side up on baking sheet.
Sprinkle with pistachios, pressing nuts into fish. Fillets will not be completely covered.
Bake 9 to 12 minutes until fish is easily flaked with a fork.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Roast Pork with Orange-Cranberry Sauce
- Honey, Orange and Ginger Dip Sauce
- Orange-cranberry Sauce
- Catfish with Tangy Orange Sauce
- Guinea Fowl in Orange Sauce
- Barbecue Chicken with Orange-mint Sauce
- Rack of Pork with Orange-cranberry Sauce
- Duck breasts with spicy orange sauce
- Roast Pork with Orange-Mustard Sauce
- Orange Juice Sauce
Rack of Pork with Orange-cranberry Sauce
You like this recipe?
Please comment it with your account