Lime Orange Catfish
Brighten up your dinner table with this zesty and flavorful Lime Orange Catfish recipe, a true celebration of citrus and perfectly pan-fried fish. Featuring tender catfish fillets marinated in a vibrant blend of orange juice, lime juice, garlic, and honey, this dish balances tangy sweetness with savory spices. The lightly dredged fillets are golden-fried to a crispy perfection, then drizzled with a luscious orange-lime reduction for an extra burst of flavor. Finished with fresh cilantro and served with lime wedges, this seafood delight pairs beautifully with steamed rice, roasted vegetables, or a crisp green salad. Quick to prepare yet irresistibly gourmet, Lime Orange Catfish is perfect for weeknight meals or special occasions alike!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 0.5 cup orange juice
- 0.25 cup lime juice
- 1 teaspoon orange zest
- 0.5 teaspoon lime zest
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped
- 0.5 cup all-purpose flour
- 1 teaspoon ground paprika
- 3 tablespoons vegetable oil (for frying)
- 4 pieces lime wedges (for garnish)
Instructions
In a medium mixing bowl, combine orange juice, lime juice, orange zest, lime zest, minced garlic, olive oil, honey, salt, and black pepper. Whisk together to create the marinade.
Place the catfish fillets in a shallow dish and pour the marinade over them, ensuring the fillets are coated evenly. Cover with plastic wrap and refrigerate for at least 20 minutes, or up to 1 hour.
In a separate shallow dish, mix the all-purpose flour, ground paprika, and a pinch of salt and black pepper for the dredging mixture.
Remove the catfish fillets from the marinade (reserving the marinade) and lightly pat them dry with paper towels.
Dredge each fillet in the flour mixture, ensuring an even coating. Shake off any excess flour.
In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the dredged catfish fillets to the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fillets and set aside on a plate lined with paper towels to drain any excess oil.
In the same skillet, pour in the reserved marinade and bring it to a simmer. Cook for 2-3 minutes, stirring frequently, until the marinade slightly thickens into a sauce. Be sure to avoid letting it boil aggressively to maintain the citrus flavor.
Plate the catfish fillets and drizzle the reduced citrus sauce over them.
Sprinkle the chopped cilantro on top as a garnish and serve with lime wedges on the side.
Enjoy your Lime Orange Catfish with steamed rice, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 7.6 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
