Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad

Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad is a delicious and flavorful dish that combines the crunchiness of pecans and potato flakes with the tangy sweetness of orange and ginger. This recipe is perfect for a light and refreshing meal that is easy to prepare.

History

This recipe is a modern twist on traditional Southern catfish dishes. The combination of pecans and potato flakes adds a unique texture and flavor to the dish, while the ginger orange dressing provides a refreshing and zesty kick. This recipe is a great way to enjoy catfish in a new and exciting way.

Ingredients

4 U.S. Farm-Raised catfish fillets
0.5 cup of orange juice
0.33 cup of olive oil
4 tsp of light soy sauce
1 tsp of ground or grated fresh ginger
0.5 cup of pecans, toasted and finely chopped
0.5 cup of packaged potato flakes
3 navel oranges, peeled and diced
1 5- to 8 oz (227 g) bag of spring mixed salad greens
2 tbsp of slivered fresh basil

How to prepare

Preheat the oven to 425°F (218°C).
In a bowl, whisk together orange juice, olive oil, soy sauce, and ginger to make a dressing.
Brush 2 tbsp of the dressing on the Catfish.
Place the Catfish on an oiled baking pan.
In another bowl, mix together pecans and Potato flakes.
Spoon the pecan and Potato flake mixture on top of the Catfish.
Drizzle an additional 2 tbsp of the dressing over the Catfish.
Bake for 10 to 12 minutes, or until the flakes easily when tested with a fork.
In a separate bowl, combine the remaining dressing with diced oranges.
Toss the salad greens and basil with the dressing and diced oranges.
Divide the salad mixture evenly over four plates.
Top each plate with a piece of Catfish.
Serve immediately.
Makes 4 servings.

Variations

Substitute the catfish fillets with another type of white fish, such as tilapia or cod.
Use almonds or walnuts instead of pecans for a different flavor profile.
Add some heat to the dish by incorporating a pinch of cayenne pepper or red pepper flakes to the pecan and potato flake mixture.

Cooking Tips & Tricks

Make sure to toast the pecans before chopping them to bring out their nutty flavor.

- Brushing the catfish fillets with the dressing before adding the pecan and potato flake mixture helps the crust stick to the fish.

- Be sure to bake the catfish fillets until they are cooked through and flake easily with a fork.

- Tossing the salad greens with the dressing and diced oranges just before serving ensures that the salad stays fresh and crisp.

Serving Suggestions

Serve Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad with a side of steamed vegetables or rice for a complete meal. Pair it with a glass of white wine or a citrus-infused cocktail for a refreshing drink.

Cooking Techniques

The key cooking technique for this recipe is baking the catfish fillets in the oven until they are cooked through and the crust is golden brown and crispy. The dressing and salad can be prepared while the catfish is baking to save time.

Ingredient Substitutions

If you don't have potato flakes on hand, you can use breadcrumbs or crushed cornflakes as a substitute. You can also use almond flour or crushed almonds instead of pecans for the crust.

Make Ahead Tips

You can prepare the pecan and potato flake mixture and the dressing ahead of time and store them in separate containers in the refrigerator. When ready to serve, simply coat the catfish fillets with the mixture and bake as directed.

Presentation Ideas

To make the dish more visually appealing, garnish each plate with a sprig of fresh basil or a slice of orange. You can also serve the salad in a decorative bowl or on a bed of lettuce for an elegant presentation.

Pairing Recommendations

Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with a glass of sparkling water with a splash of citrus juice.

Storage and Reheating Instructions

Store any leftover catfish and salad in separate airtight containers in the refrigerator for up to 2 days. To reheat the catfish, place it in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through. The salad can be enjoyed cold straight from the refrigerator.

Nutrition Information

Calories per serving

Each serving of Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad contains approximately 400 calories.

Carbohydrates

Each serving of Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad contains approximately 25 grams of carbohydrates.

Fats

Each serving of Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad contains approximately 20 grams of fats.

Proteins

Each serving of Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad contains approximately 25 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C from the oranges and basil, as well as vitamin E from the pecans. It also provides essential minerals such as potassium, magnesium, and iron.

Alergens

This recipe contains nuts (pecans) and soy sauce, which may be allergens for some individuals.

Summary

Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and delicious meal option.

Summary

Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad is a flavorful and nutritious dish that is perfect for a light and refreshing meal. With a crunchy pecan and potato flake crust, tangy ginger orange dressing, and fresh salad greens, this recipe is sure to impress your family and friends. Enjoy this delicious dish for a healthy and satisfying meal!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad. It was a warm summer day, and I was browsing through a cookbook I had picked up at a local yard sale. The vibrant colors of the dish on the page caught my eye, and I knew I had to try it.

The recipe seemed complex, with multiple steps and ingredients I had never heard of before. But I was determined to master it and add it to my repertoire of dishes that I could proudly serve to my family and friends.

I set out to gather all the ingredients I needed, including fresh catfish fillets, russet potatoes, pecans, ginger, oranges, and various herbs and spices. I spent hours in the kitchen, meticulously following each step of the recipe, from marinating the catfish in a tangy ginger orange dressing to carefully coating it in a crunchy potato pecan crust.

As the dish cooked in the oven, the tantalizing aroma filled my kitchen, making my mouth water in anticipation. I couldn't wait to taste the final result and see if all my hard work had paid off.

When the timer finally went off, I pulled the dish out of the oven and plated it with a colorful salad dressed in the same ginger orange dressing. The vibrant colors and textures of the dish were visually stunning, and I couldn't wait to dig in.

As I took my first bite, I was blown away by the explosion of flavors in my mouth. The tender catfish, coated in a crispy potato pecan crust, was perfectly complemented by the zesty ginger orange dressing. The salad added a refreshing contrast with its crisp vegetables and tangy dressing.

I couldn't believe that I had created such a delicious and sophisticated dish in my own kitchen. I felt a sense of pride and accomplishment, knowing that I had successfully tackled a challenging recipe and produced a masterpiece that would impress even the most discerning food critics.

Over the years, I have continued to make this dish for special occasions and dinner parties, each time receiving rave reviews from my guests. It has become a signature recipe of mine, one that I am known for and one that I am always happy to share with others.

I often think back to that warm summer day when I first discovered the recipe for Potato Pecan-crusted Catfish with Ginger Orange Dressed Salad. It was a turning point in my culinary journey, inspiring me to push myself out of my comfort zone and experiment with new flavors and techniques.

I am grateful for all the recipes I have collected over the years, each one telling a story and reflecting a different chapter of my life. And this recipe, in particular, holds a special place in my heart as a reminder of the joy and satisfaction that cooking can bring.

So the next time you find yourself in the kitchen, feeling a bit adventurous, I encourage you to try your hand at this recipe. Who knows, it may just become a favorite in your own culinary repertoire, a dish that brings smiles to the faces of your loved ones and creates lasting memories for years to come.