1/2 cup orange juice
1 tbsp hoisin sauce
2 tbsp soy sauce
1/4 cup sherry
1 tsp grated fresh ginger
2 green onions, chopped
1 lb catfish fillets
Directions
In a small bowl or measuring cup, combine the orange juice, hoisin
sauce, soy sauce, sherry and ginger. Mix well. Add the onions. Spray
a large, non-stick skillet with vegetable oil spray. Heat over high
heat until hot. Add the fish fillets and cook for 1 minute on each
side. Add sauce and boil 1 minute. Turn fillets and boil 2 minutes
longer. Remove fish to a serving platter. Boil sauce 1 minute
longer, until it is reduced and slightly thickened. Pour over fish.
Columbus Ledger-Enquirer
Servings: 4 servings
Catfish With Spicy Orange Sauce Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Sauce; Seafood
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into distant history, in fact as far as the ancient Egyptians, and maybe further still. Interesting though that is, these, old cook books were just primitive hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As we move into Roman times around 25BC a man called Apicius created some documents which described recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also describes how the ancient chefs made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as thyme, mint and parsley. During the following few centuries, the rich families of the West tried to offer the most extravagent banquests, and as a result the best chefs and their recipes increased in prestige. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, cooking publications were starting to become popular as a result of increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Catfish With Spicy Orange Sauce recipe.
