Grilled Catfish Over Mixed Greens
Contributed by: NewsUSA
Catfish Got Your Tongue?
(NewsUSA) - For many Americans, summer means firing up the backyard grill. And whipping up something for your family can be easy and delicious with a versatile protein choice.
To avoid high cholesterol, people who really love their grills should look for easy, healthy, eco-friendly proteins.
U.S. Farm-Raised Catfish provides an excellent alternative for summertime cooking.
In the U.S., catfish farmers raise their catfish in pure, freshwater ponds. There, catfish eat nutritious grains, ensuring their mildly sweet flavor. Its firm yet flaky texture makes catfish great for summer cookouts. U.S. Farm-Raised Catfish can be found year-round in restaurants and supermarkets nationwide.
Here is one U.S. Farm-Raised Catfish recipe that will make a grilled dish better than anything that comes on a bun:
- 4 U.S. Farm-Raised Catfish fillets (4-6 oz each)
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 3 teaspoons dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups mixed salad greens, washed and dried
- 4 ounces white mushrooms, thinly sliced
Place fillets on a shallow plate. Mix olive oil, vinegar, tarragon, salt and pepper in a small bowl until well blended. Pour two-thirds of the marinade over the Catfish. Cover with plastic wrap and refrigerate for 30 minutes to marinate. Reserve the remaining marinade to use as salad dressing.
Prepare a grill or preheat the broiler to 500 degrees Fahrenheit. Place Catfish fillets on an oiled grill rack or broiler pan rack. Grill or broil four inches from the heat source for two to three minutes on each side or until fish flakes easily. Remove and allow to cool slightly. Serve warm.
Toss salad greens, mushrooms and the reserved marinade in a large bowl. Top with grilled Catfish.
Serving Size: Makes 4 Servings