Check out the recipe for this catfish dish and set aside about 15 minutes for preparation and 10 minutes for cooking.
That's it. Dinner for four is ready to serve.
The recipe is an original from Elizabeth Terry, chef and owner of Elizabeth on 37th, a restaurant in Savannah, Ga.
Pecan-Crusted Catfish
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1/2 cup orange juice
1/3 cup olive oil
4 teaspoons light soy sauce
1 teaspoon ground ginger or 1 teaspoon grated fresh ginger
Four 4- to 6-ounce catfish fillets
1/2 cup pecans, toasted and finely chopped
1/2 cup packaged potato flakes
3 navel oranges, peeled and diced
5- to 8-ounce bag mixed tender salad greens
2 tablespoons slivered fresh basil
Preheat oven to 425° F.
Whisk together orange juice, olive oil, soy sauce and ginger to make dressing. Brush 2 tablespoons of the dressing on the catfish.
Place catfish on an oiled baking pan. Mix 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.
Combine the remaining dressing with diced oranges and toss with salad greens and basil. Divide salad mixture evenly among four plates. Top with catfish. Serve immediately.
Makes 4 servings.
Nutrition information per serving: 538 cal., 39 g fat, 26 g pro., 24 g carbo., 5 g fiber, 67 mg chol., 392 mg sodium.
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