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60 minutes
Prep: 20 minutes
Cook: 10 minutes
92 calories per serving view nutrition facts
6 servings
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| For marinade | |||
| 3 | each | catfish fillets | |
| 1/4 | cup | butter | melted |
| 1/4 | cup | cane syrup | |
| 1 | tablespoon | thyme | dried |
| 1 | tablespoon | basil | dried |
| 1 | tablespoon | black pepper | cracked |
| 1 | x | salt | to taste |
| For salad | |||
| 6 | leaves | red lettuce | |
| 6 | each | romaine leaves | |
| 6 | leaves | endive | |
| 1/2 | cup | blue cheese | crumbled |
| 1 | cup | salad dressing, creamy | blue cheese |
| 6 | each | cherry tomatoes | sliced |
| 1 | x | black pepper | cracked, 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.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 61mg | 3% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 26% | Vitamin C | 27% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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