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Potato Pecan Crusted Catfish With Ginger Orange Dressed Salad

Ingredients:
  • 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

    Click for recipe cooking instructions & images

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