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Grilled Catfish Salad



6- 8 ounce catfish filets

1/2 c melted butter

1/2 c cane syrup

2 tbsp thyme

2 tbsp basil

2 tbsp cracked black pepper

Salt to taste

In a mixing bowl, combine all ingredients and mix well to ensure that spices are blended.

Allow fillets to set in marinade about thirty minutes. Charbroil the filets on a hot grill

three to five minutes on each side or until done. Remove and keep warm.


12 leaves red leaf lettuce

12 leaves romaine lettuce

12 leaves curly endive

12 leaves bibb lettuce

Any other available greens

1 c crumbled blue cheese

2 cups blue cheese dressing

Tomatoes for garnish

Cracked black pepper to taste

Use the leaf lettuce as a base. Mix the remaining leaves and toss, place on top of the leaf

lettuce. Cut the grilled catfish in 1" strips and place on top of salad. Sprinkle with crumbled

blue cheese and top with dressing. Garnish with tomato.

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