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Ingredientes
- 3 x Catfish fillets (5-8oz)
- 1/4 c. Butter,melted
- 1/4 c. Louisiana cane syrup
- 1 Tbsp. Dry thyme
- 1 Tbsp. Dry basil
- 1 Tbsp. Cracked black pepper Salt to taste
- 6 x Leaves red leaf lettuce
- 6 x Leaves romaine lettuce
- 6 x Leaves curly endive
- 1/2 c. Crumbled blue cheese
- 1 c. Blue cheese dressing
- 6 x Cherry tomatoes, sliced Cracked black pepper To taste
Direcciones
- FOR MARINADE: In a mixing bowl combine all of the marinade ingredients and mix well to ensure which spices are well blended. Allow fillets to set in marinade appoximately thirty min. Charbroil the fillets on a warm barbecue grill three to five min on each side or possibly till fish is cooked to desired doneness. Remove and keep hot. 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 pcs. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 660g | |
| Recipe makes 6 servings | |
| Calories 536 | |
| Calories from Fat 347 | 65% |
| Total Fat 38.88g | 49% |
| Saturated Fat 12.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 743mg | 31% |
| Potassium 1846mg | 53% |
| Total Carbs 30.17g | 8% |
| Dietary Fiber 14.8g | 49% |
| Sugars 7.81g | 5% |
| Protein 21.57g | 35% |
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