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Recipe: Grilled Catfish Salad
Similar Categories: Grilled, Catfish, Salad
Grilled Catfish Salad
Yield: 6 Servings
--FOR MARINADE--
3 ea Catfish fillets (5-8oz)
1/4 c Butter,melted
1/4 c Louisiana cane syrup
1 tb Dried thyme
1 tb Dried basil
1 tb Cracked black pepper
Salt to taste
---FOR SALAD---
6 ea Leaves red leaf lettuce
6 ea Leaves romaine lettuce
6 ea Leaves curly endive
1/2 c Crumbled blue cheese
1 c Blue cheese dressing
6 ea 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 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.
Source - The Evolution of Cajun & Creole Cuisine
By - Chef John D. Folse, C.E.C.
ISBN - 0-9625152-0-5
Yield: 6 Servings
--FOR MARINADE--
3 ea Catfish fillets (5-8oz)
1/4 c Butter,melted
1/4 c Louisiana cane syrup
1 tb Dried thyme
1 tb Dried basil
1 tb Cracked black pepper
Salt to taste
---FOR SALAD---
6 ea Leaves red leaf lettuce
6 ea Leaves romaine lettuce
6 ea Leaves curly endive
1/2 c Crumbled blue cheese
1 c Blue cheese dressing
6 ea 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 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.
Source - The Evolution of Cajun & Creole Cuisine
By - Chef John D. Folse, C.E.C.
ISBN - 0-9625152-0-5
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