| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Salads, Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
|
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 |
| 6 |
|
Leaves red leaf lettuce |
| 6 |
|
Leaves romaine lettuce |
| 6 |
|
Leaves curly endive |
| 1/2 |
c |
Crumbled blue cheese |
| 1 |
c |
Blue cheese dressing |
| 6 |
|
Cherry tomatoes, sliced |
|
|
Cracked black pepper |
|
|
To taste |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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