POTATO PECAN-CRUSTED CATFISH
WITH GINGER ORANGE-DRESSED SALAD
Suggested wine: Caymus Conundrum from California, Sokol Blosser Evolution from Oregon
Makes 4 servings.
4 U.S. Farm-Raised Catfish fillets
½ cup orange juice
1/4 cup olive oil
4 tsp. light soy sauce
1 tsp. ground or grated fresh ginger
½ cup pecans, toasted and finely chopped
½ cup packaged potato flakes
3 navel oranges, peeled and diced
1 bag spring-mixed salad greens, 5 to 8 oz.
2 Tbsp. slivered fresh basil
1. Preheat oven to 425°F. Whisk together orange juice, olive oil, soy sauce, and ginger to make a dressing. Brush 2 Tbsp. of the dressing on catfish.
2. Place catfish on an oiled baking pan. Mix together pecans and potato flakes; spoon on top of catfish. Drizzle with an additional 2 Tbsp. of the dressing. Bake for 10-12 minutes, or until fish flakes easily when tested with a fork.
3. Combine the remaining dressing with diced oranges and toss with salad greens and basil. Divide salad mixture evenly over 4 plates. Top with catfish. Serve immediately.
Approximate nutrition analysis (per serving): 538 calories; 39g fat; 67mg cholesterol; 392mg sodium; 24g carbohydrates; 5g fiber; 26g protein.
The Catfish Institute - www.catfishinstitute.com/
Recipe developed by Elizabeth Terry, Elizabeth on 37th, Savannah, Ga.