Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Pecan | 1 half (4g) | 20 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Catfish | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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
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Directions
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 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 four plates. Top with catfish. Serve immediately. Makes 4 servings.