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Grilled Catfish Salad

For Marinade:
3 catfish fillets -- (5-8 oz)
1/4 cup butter -- melted
1/4 cup Louisiana cane syrup
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon cracked black pepper
salt to taste


For Salad:
6 leaves red leaf lettuce
6 leaves romaine lettuce
6 leaves curly endive
1/2 cup crumbled blue cheese
1 cup blue cheese dressing
6 cherry tomatoes -- sliced
cracked black pepper to taste


FOR MARINADE: In a mixing bowl combine all of the marinade ingredients and mix well to ensure that spices are well blended. Allow fillets to set in marinade approximately thirty minutes.

Charbroil the fillets on a hot barbecue grill three to five minutes on each side or until fish is cooked to desired doneness. Remove and keep warm.

FOR SALAD: On a six inch salad plate, place one piece of red leaf lettuce as a base. In a large mixing bowl, combine the other three lettuces and break into appropriate size serving pieces. Place one handful of mixed lettuces on top of red leaf lettuce.

Using a sharp knife, cut grilled catfish into one inch slices. Place an equal number of slices on top of each salad, sprinkle with blue cheese crumbles and top with salad dressing. Garnish each salad with tomato circles and cracked pepper.




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