Recipes...

 

Catfish Salad

Recipe By: Chef Michael Cahhal
Course: Entree
Servings: 4

MARINATED BAKED CATFISH:

Ingredients

 Instructions
1 lb. Catfish Filets, 5-6oz. shank
2 oz. Teriyaki Sauce
1 T. Olive Oil
1/2 tsp. Garlic, minced
3/4 tsp. Ginger, minced
1 T. Rice Wine Vinegar
1/4 tsp. Kosher Salt
1/4 tsp. Black Pepper
1/2 tsp. Cajun Seasoning
1/4 tsp. Cilantro
2 T. Honey
1/2 T. Fresh Lemon Juice		 Mix all ingredients together and coat the catfish filets; allow to marinate for 15-20 minutes.  Place on a greased baking pan and bake in the oven at 350 degrees for 20-25 minutes or until just done.
 
SALAD:
Ingredients Instructions
4 oz. Arugula
4 oz. Spinach
2 oz. Micro Greens
20 slices Cucumber, zested & sliced
12 each Tomato Wedges
2 oz. Fete Cheese Cubes		 Mix all the green well.  Save the cucumber, tomato and Fete Cheese to garnish the salad.
 
DRESSING:
Ingredients Instructions
1 oz. Olive Oil
1/2 oz. Balsamic Vinegar
1/8 tsp. Kosher Salt
1/8 tsp. Black Pepper
1/2 tsp. Brown Sugar
1 T. Fresh Orange Juice		 Mix all dressing ingredients together.
 
CATFISH SALAD PREPARATION:
Ingredients Instructions
All Salad Greens Mix
Dressing
4 Baked Catfish
All Cucumbers
All Tomato Wedges
1 oz. Macadamia Nuts
1 oz. Micro Greens		 Toss salad greens with dressing in a bowl; place on serving plates.  Garnish with cucumber, fete cheese and tomato wedges.  Place a baked catfish filet on the salad and garnish with Macadamia nuts and additional Micro Greens.  Serve the warm catfish.
 
Try our other recipes:
Smoked Catfish & Mushroom Terrine
Catfish Diane
Catfish & Cheese Grits Timbale
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