Grilled Catfish Salad

Grilled Catfish Salad


6- 8 ounce catfish filets
1/2 c melted butter
1/2 c cane syrup
2 tbsp thyme
2 tbsp basil
2 tbsp cracked black pepper
Salt to taste

In a mixing bowl, combine all ingredients and mix well to ensure that spices are blended. Allow fillets to set in marinade about thirty minutes.  Charbroil the filets on a hot grill three to five minutes on each side or until done. Remove and keep warm.


12 leaves red leaf lettuce
12 leaves romaine lettuce
12 leaves curly endive
12 leaves bibb lettuce
Any other available greens
1 c crumbled blue cheese
2 cups blue cheese dressing
Tomatoes for garnish
Cracked black pepper to taste

Use the leaf lettuce as a base. Mix the remaining leaves and toss, place on top of the leaf lettuce. Cut the grilled catfish in 1" strips and place on top of salad. Sprinkle with crumbled blue cheese and top with dressing.  Garnish with tomato. © 1984 John Albrecht, CEC