Fire up the grill and cook a fish dish like no other for family or guests. Serve with corn on the cob cooked on the barbecue as well.
Gingered Orange Catfish
30 ml (2 tbsp) orange juice
30 ml (2 tbsp) vegetable oil
10 ml (2 tsp) minced garlic
5 ml (1 tsp) ground ginger
2 ml ( 1/2 tsp) salt
2 ml ( 1/2 tsp) ground black pepper
4 ears fresh corn, husked
4 catfish fillets, each 180 to 250 g (6 to 8 oz)
Orange Sauce (recipe follows)
Preheat grill.
In a small bowl, combine orange juice, oil, garlic, ginger, salt and pepper. Reserve 15 ml (1 tbsp) of the mixture to use in Orange Sauce; brush all sides of corn and catfish fillets with remaining mixture.
On well-oiled rack or broiler pan, grill fillets and corn 10 cm (4 inches) from heat source until catfish is opaque in centre and corn is lightly browned, 7 to 10 minutes, turning corn occasionally.
Serve catfish drizzled with Orange Sauce. Garnish with broiled orange slices and mixed greens, if desired.
Orange Sauce: In a small saucepan, combine 175 ml (3/4 cup) orange juice, 5 ml (1 tsp) cornstarch and reserved 15 ml (1 tbsp) orange-ginger mixture. Cook over low heat, stirring until thickened, about 5 minutes.
Makes 4 servings.
Nutrition information per serving: 480 calories, 37 g protein, 34 g carbohydrates, 22 g fat, 5 g fibre, 2 g iron.
Source: U.S. Farm-Raised Catfish.
