RCI-SF.001.0236.001

Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad

Name: Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 unit 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 unit navel oranges (peeled and diced); 1 5 unit - to 8-ounce bag spring mixed salad greens; 2 tablespoons slivered fresh basil

Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

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

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad

Ingredients

Method

What Makes This Variant Distinct