-----for marinade-----
3 catfish fillets -- (5-8 oz)
1/4 cup butter -- melted
1/4 cup Louisiana cane syrup
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon 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
Instructions:
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 approximately thirty minutes. Char-grill the fillets
on a hot 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.
