Grilled Delta Pride Catfish Salad
PREP TIME: 1 Hour
SERVES: 6

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 sit 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 crumbled blue cheese and top with salad dressing. Garnish each salad with tomato circles and cracked pepper.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295