Grilled Catfish Salad

Ingredients

-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


Preparation

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.