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Grilled catfish salad
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| Artist: |
_ |
| Categories: |
Catfish, Grilled, Salads, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | FOR MARINADE | | 3
| each | Catfish fillets (5-8oz) | | 1/4
| cup | Butter, melted | | 1/4
| cup | Louisiana cane syrup | | 1
| tbsp | Dried thyme | | 1
| tbsp | Dried basil | | 1
| tbsp | Cracked black pepper | | | Salt to taste | | | FOR SALAD | | 6
| each | Leaves red leaf lettuce | | 6
| each | Leaves romaine lettuce | | 6
| each | Leaves curly endive | | 1/2
| cup | Crumbled blue cheese | | 1
| cup | Blue cheese dressing | | 6
| each | Cherry tomatoes, sliced | | | Cracked black pepper | | | To taste |
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Procedures:
| 1 | For marinade: in a mixing bowl combine all of the marinade ingredients and mix well to ensure that spices are well blended. | | 2 | Allow fillets to set in marinade appoximately thirty minutes. | | 3 | Charbroil the fillets on a hot barbecue grill three to five minutes on each side or until fish is cooked to desired doneness. | | 4 | Remove and keep warm. | | 5 | For salad: on a six inch salad plate, place one piece of red leaf lettuce as a base. | | 6 | In a large mixing bowl, combine the other three lettuces and break into appropriate size serving pieces. | | 7 | Place one handful of mixed lettuces on top of red leaf lettuce. | | 8 | Using a sharp knife, cut grilled catfish into one inch slices. | | 9 | Place an equal number of slices on top of each salad, sprinkle with blue cheese crumbles and top with salad dressing. | | 10 | Garnish each salad with tomato circles and cracked pepper |
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