Facebook Twitter

Catfish dish ready to eat in a flash

SHARE Catfish dish ready to eat in a flash

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. She turns to advantage a characteristic of domestic farm-raised catfish that cooks-in-a-hurry can appreciate: It cooks very quickly but doesn't fall apart.

Terry worked out a tangy orange-ginger dressing to brush on the mild-flavored fish before it is given its crunchy coating of nuts and potato flakes. Then, after baking, it is served on a bed of greens seasoned with the same dressing.


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 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.

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.

Nutrition information per serving: 538 cal., 39 g fat, 26 g pro., 24 g carbo., 5 g fiber, 67 mg chol., 392 mg sodium.

Recipe from the Catfish Institute.