Ingredients

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

Directions

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.