BAKED CATFISH AND SWEET ONION MARMALADE
FOR THE MARMALADE;
2 lbs sweet onions, thinly sliced
2 cups chicken stock or broth
12 tsp thyme
4 cups (1 qt.) heavy cream
12 tsp garlic powder
2 tbl balsamic vinegar
salt and pepper
AND OF COURSE:
8 catfish filets, the fresher the better
To prepare the marmalade;
Place onions in a large heavy saucepan and add the stock.
Cover and cook over medium heat for 15 minutes
Add thyme and garlic powder and cook, uncovered for about 45
Minutes or until most of the liquid has evaporated.
Add cream and cook, stirring constantly, until mixture thickens.
DO NOT ALLOW TO BOIL
Add vinegar and cook another two to three minutes.
Remove from heat and set aside.
Pre-heat oven to 350.
Place clean filets on a flat surface.
Season with salt and pepper, both sides
Spread 1 tbl or so of the marmalade on each fillet (one side).
Starting with the smaller end, roll each filet and secure with a toothpick.
Arrange rolled fillets on a shallow baking dish several inches apart.
Top each with a generous 1 tbl of the marmalade.
Bake for 10-12 minutes, or until fish flakes easily with a fork
To serve- warm the plate (microwave for 20 seconds or so)
Spoon a shallow ?pond? of the marmalade on the center of the plate.
Place two fillets in the pond.
A little marmalade on top?? Your choice.
Pile up a mess of French fries over the fish, and dig in!