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Orange-Rosemary Catfish

1 1/2 lb Farm-raised catfish filets
1 lg Orange
1 tb Fresh rosemary leaves; (or 1 teaspoon dried)
1 ts Olive oil; (up to 2)

Brown filets in the oil, usually about 1 minute on each side. (Two minutes for chicken) Squeeze the juice from the orange over the filets, sprinkle with the rosemary and cover and cook on medium until done, usually about 3 to 5 minutes. (Longer for chicken) Serve while warm. Adding a bit of chopped pecan is a way of dressing up the dish but it doesn't need it - it's delicious both ways! After the first time you make it adjust the recipe to your taste.

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