Grilled catfish salad

6 servings

Ingredients

Quantity Ingredient
3 eaches Catfish fillets (5-8oz)
¼ cup Butter,melted
¼ cup Louisiana cane syrup
1 tablespoon Dried thyme
6 eaches Leaves red leaf lettuce
6 eaches Leaves romaine lettuce
6 eaches Leaves curly endive
½ cup Crumbled blue cheese
1 tablespoon Dried basil
1 tablespoon Cracked black pepper
Salt to taste
1 cup Blue cheese dressing
6 eaches Cherry tomatoes, sliced
Cracked black pepper
To taste

Directions

FOR MARINADE

FOR SALAD

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 appoximately 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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