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Ingredients:
3 Catfish Fillets (5 to 8 oz each)
For 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
Directions
FOR MARINADE: 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.
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 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. Makes 6 exciting grilled catfish salads.
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