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POTATO PECAN-CRUSTED CATFISH
WITH GINGER ORANGE-DRESSED SALAD

Suggested wine: Caymus Conundrum from California, Sokol Blosser Evolution from Oregon

Makes 4 servings.


Ingredients

    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


Directions

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.
 

Nutrition
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.
 

 

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