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Recipes / Catfish / Catfish Salad with Wild Greens

Recipe Name: Catfish Salad with Wild Greens Servings: 4
2 catfish fillets
1/4 pound shiitake mushrooms, thickly sliced
4 tablespoons virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon fresh tarragon, chopped, or 1 teaspoon dried
1 small shallot, finely chopped
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
4 cups wild salad greens such as arugula, chicory, escarole, mustard and radicchio, washed and torn into bite-sized pieces
Slice catfish fillets into 1 inch thick strips and place in shallow dish with mushrooms. Combine olive oil, vinegar, tarragon, shallot, salt and pepper in a small jar with a tight fitting lid. Shake to blend. Pour two thirds of dressing over farm-raised catfish and mushrooms and marinate for 1/2 hour, refrigerated.

Grill catfish with mushrooms for 2-3 minutes per side until fish flakes easily with a fork. Cool to room temperature or chill. Toss greens with remaining dressing. Top with grilled catfish. May be served chilled or at room temperature.
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