Orange-Poached Catfish with Confetti Salad

While poaching mild-flavored catfish in orange juice will help infuse this dish with a citrus fragrance, it's actually the orange zest that provides an intensely aromatic character.

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Nutritional Bonus: Herperidin is a powerful antioxidant shown to help boost your body’s anti-inflammatory defense and reduce your risk of high blood pressure and high cholesterol. While oranges are a source of herperidin, the phytonutrient is found largely in the peel. So, it’s best to use the whole fruit (think zest) as we’ve done with our Orange-Poached Catfish.

Full Price: $9.30 |  Cost Per Serving: $2.33

Prep Time
25 min
25 min


  • 1/2 lb green beans, rinsed and ends trimmed
  • 1 ear corn, shucked
  • 1 lb Roma tomatoes, chopped
  • 2 juice oranges
  • 4 3-oz boneless, skinless catfish fillets, rinsed and patted dry

Pantry staples:

  • 1 tsp extra-virgin olive oil
  • 1/2 tsp sea salt


  1. Prepare confetti salad: Fill a medium pot halfway with water and bring to a boil. Add beans, reduce heat to medium and simmer for 5 minutes. Meanwhile, prepare a large bowl with cool water. Immediately drain beans and submerge in cool water for 2 minutes. Drain again, then cut beans into 1-inch-long pieces. Place in a separate large mixing bowl.
  2. Rinse pot and again fill halfway with water; bring to a boil. Add corn and cook for 3 minutes. Meanwhile, re-fill first bowl with cool water. Immediately drain corn and submerge in cool water for 2 minutes. Drain again, then use a sharp knife to cut kernels off of cob and into bowl with beans. Add tomatoes, oil and salt; toss and set aside.
  3. Prepare catfish: Zest 1 orange and set zest aside. Squeeze juice from both oranges into a large nonstick skillet. Heat juice for 1 minute on medium, then gently slide catfish into skillet. Reduce heat to medium-low and poach catfish, covered, for 7 minutes or until flesh flakes cleanly with a fork. Using a slotted spatula, gently remove catfish.
  4. Add 1 catfish fillet and about 1 1/2 cups confetti salad to each of 4 plates. Garnish catfish with reserved orange zest and serve.

Nutrition Information

  • Serving Size 3 oz catfish and 1 1/2 cups confetti salad
  • Calories 200
  • Carbohydrate Content 24 g
  • Cholesterol Content 49 mg
  • Fat Content 4 g
  • Fiber Content 6 g
  • Protein Content 18 g
  • Saturated Fat Content 1 g
  • Sodium Content 288 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g