You know, around here, we love our catfish. We love it fried, grilled, baked, blackened . . . okay, so stop me, I am getting carried away. Including the yummy remoulade, there are 3 (or more) recipes here today!
One of our favorite ways to have catfish during the summer heat is grilled (as in, keep that heat outside!). Occasionally, we have a filet left over. Well, don’t worry about that. We’ll just make catfish salad!
Here is one version I saw from uscatfish.com
2 U.S. Farm-Raised Catfish fillets
1/4 pound white mushrooms, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
1 small shallot, finely chopped (optional)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups mixed salad greens such as arugula, chicory, escarole, mustard and radicchio, washed and torn into bite-size pieces and dried
1. Place catfish fillet strips and mushrooms in a shallow dish. Mix olive oil, vinegar, tarragon, shallot, salt and pepper in a small bowl using a wire whisk until well blended.
2. Pour two-thirds of the marinade over the catfish. Cover dish with plastic wrap and refrigerate for 30 minutes to marinate. Reserve remaining marinade to use as salad dressing.
3. Prepare a grill or preheat the broiler.
4. Place catfish fillets on an oiled grill rack or broiler pan rack. Grill or broil 4 inches from the heat source for 2 or 3 minutes on each side or until fish flakes easily when tested with a fork. Allow to cool slightly; serve warm.
5. Toss salad greens, mushrooms and reserved marinade in a large bowl. Top with grilled catfish.
My version is a like this:
Today’s Lagniappe: Grilled Catfish Salad
1 grilled catfish filet, cooled and chopped
assorted salad greens
Christi’s remoulade
Your favorite croutons
Mix all the ingredients together and enjoy!
Christi’s Remoulade:
Use in amounts that suit your tastes
- Zatarains creole mustard
- Mayonnaise
- Red chili sauce (not much)
- Horseradish
- Worcestershire sauce (a dash)
- Garlic
Mix together. Refrigerate for at least 30 minutes before serving.
Balancing Beauty and Bedlam’s Tasty Tuesday
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