Oven Roasted Catfish with Sweet Onion Marmalade

Note from Cheri: This recipe comes to us courtesy of the Catfish Institute, from their wonderful cookbook "Catfish: An All American Restaurant & Recipe Guide." The recipe is a favorite at the Charleston Grill in Charleston, South Carolina. For more information about Catfish, the Catfish Institute or this wonderful cookbook, visit their web site at http://www.catfishinstitute.com.

8 catfish fillets 2 pounds sweet yellow onions, thinly sliced (about 8 onions) 2 cups chicken stock 1/2 T fresh thyme leaves 1 quart heavy cream 2 T balsamic vinegar salt and pepper

Serves 4 Pre-heat oven to 350°F. To prepare marmalade, place onions in a large, heavy saucepan and add chicken stock. Cover and cook over medium heat for 15 minutes. Add thyme leaves and cook, uncovered for about 45 minutes or until onions start to color and liquid is almost evaporated. Add cream and cook until mixture thickens. Add vinegar and cook for 2 minutes. Remove from heat and set aside. Place catfish fillets on a flat surface. Season with salt and pepper. Spread 1 tablespoon of the onion marmalade over each filet. Starting with the smaller tail end, tightly roll the fillets and secure the end with a toothpick. Arrange rolled fillets in a shallow baking dish several inches apart from each other. Top each roll with 1 tablespoon of marmalade. Bake for 10 minutes or until fish flakes easily when tested with a fork. Remove from oven and let sit for 5 minutes. Place 3 tablespoons of marmalade on each serving plate and top with cooked fillets. Remove toothpicks before serving.