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Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad

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Ingredients Edit

  • 4 U.S. Farm-Raised Catfish fillets
  • 1/2 cup orange juice
  • 1/3 cup olive oil
  • 4 teaspoons light soy sauce
  • 1 teaspoon ground or grated fresh ginger
  • 1/2 cup pecans, toasted and finely chopped
  • 1/2 cup packaged Potato flakes
  • 3 navel oranges, peeled and diced
  • 1 5- to 8-ounce bag spring mixed salad greens
  • 2 tablespoons slivered fresh basil

Directions Edit

  1. Preheat oven to 425 °F. Whisk together orange juice, olive oil, soy sauce, and ginger to make a dressing. Brush 2 tablespoons 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 tablespoons of the dressing. Bake for 10 to 12 minutes, or until 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 four plates. Top with Catfish. Serve immediately. Makes 4 servings.

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