INGREDIENTS
FOR MARINADE:
- 3 5-8 ounce Delta Pride Catfish fillets
- 1/4 cup melted butter
- 1/4 cup Steen’s Cane Syrup
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 1 tbsp cracked black pepper
- salt to taste
METHOD:
In a mixing bowl combine all of the above ingredients and mix well
to ensure that spices are well blended. Allow fillets to set in
marinade approximately 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.
INGREDIENTS FOR SALAD:
- 6 leaves red leaf lettuce
- 6 leaves romaine lettuce
- 6 leaves mache lettuce
- 6 leaves curly endive
- 1/2 cup crumbled blue cheese
- 1 cup high quality blue cheese dressing
- 6 cherry tomatoes sliced
- cracked black pepper to taste
METHOD:
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.
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