Tuesday, December 30, 2014

Baked Catfish with Lemon and Garlic

The origin of the lemon has not been determined, science suggests it may be northwestern India, where they have been cultivated for more than 2,500 years. 

Commercial cultivation of lemons blossomed in both California and Florida in the 1800s, but due to a freeze in the winter of 1894-1895, commercial lemon culture in Florida ceased. Planting resumed in 1953 due to a need not for fresh lemons but a market for frozen lemon concentrate.

Lemons are hand picked (they can’t be machine harvested or picked wet. They’re then sorted according to color, washed, coated with a fungicide to prevent stem end rot, coated with a thin layer of wax for preservation and attractiveness and cured, stored, until ready for shipped.

During curing, which can take days or can happen in transit, as the lemons take days to be shipped to their destination, the peel of the picked fruit, which is green, turns yellow. It also grows thinner and the pulp gets juicier.

Research Source: The Nibble

Healthy twist on the batter fried catfish.
Baked Catfish with Lemon and Garlic
Copyrighted 2014, Christine's Pantry. All rights reserved.
1 tablespoon extra virgin olive oil
1/4 cup lemon juice
1 teaspoon seasoned salt
2 tablespoons minced parsley plus chopped parsley for garnish
2 tablespoons minced garlic
4 catfish fillets
cooking spray
lemon wedges for serving
Combine, olive oil, lemon juice, seasoned salt, parsley and garlic. Brush both sides of fillets, and place in a  lightly spray 13 x9 baking dish with cooking spray.

Bake, uncovered at 350 degrees, about 10 to 15 minutes, fish is cooked when easily flakes with a fork. Add chopped parsley and serve with lemon wedges. Enjoy!


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