Satsuma Rosemary Bronzed Catfish & Shrimp

Satsumas are a citrus fruit that are grown in Louisiana and are also known as Christmas oranges. This holiday inspired recipe with fresh rosemary and Louisiana satsumas will fill your kitchen with scents of the season.

Recipe-Main course 4 Servings

Prep Time: 10 minutes Cook Time: 20 minutes

Ingredients:

4 Guidry’s Catfish fillets

1 1 lb. bag Louisiana Select 21/25 Shrimp (peeled & deveined)(thawed)

4 tbsp Butter

2 tbsp Extra virgin olive oil

4 tsp creole seasoning

2 tsp Italian Seasoning

¼ tsp Grated satsuma peel

6 Fresh Rosemary sprigs

4 Satsuma Oranges juiced

4 Satsuma Oranges Sliced

4 Fresh Rosemary sprigs for garnish

1 Satsuma Orange sliced for garnish

Directions:

Preheat the oven to 450 degrees. Juice 4 satsumas and reserve.

Pat the catfish and shrimp dry with a paper towel. Massage catfish and shrimp with olive oil. Season with creole seasoning and Italian seasoning.

In a large black skillet, melt butter on medium heat.

Add satsuma juice, zest, and rosemary. Stir and cook for 1 minute.

Add catfish to the skillet presentation side down; Cook for 4 minutes and flip.  Add Shrimp and satsuma slices to the skillet and place in the oven.

Cook for 10 minutes and Broil for 5 minutes.

Place catfish and shrimp on the serving plate. Spoon sauce from skillet over fish.

Garnish with satsuma slices and fresh rosemary.