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Grilled Catfish Salad

Grilled Catfish Salad

Preparation Time:
Cook time:
Yield: 6 servings


3 Catfish Fillets, (5 to 8 oz each)

For Catfish Marinade:

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 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 Mainade:

In a mixing bowl combine all of the marinade ingredients and mix well to ensure that spices are well blended. Allow catfish fillets to set in marinade approximately 30 minutes. Charbroil the fillets on a hot barbecue grill 3 to 5 minutes on each side or until catfish is cooked to desired doneness. Remove and keep warm.


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 numberof 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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