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Grilled Catfish Salad

FOR MARINADE
three 5 - 8 ounce catfish fillets
1/4 cup of butter, melted
1/4 cup of Louisiana cane syrup
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 tablespoon of cracked black pepper
Salt to taste
FOR SALAD
6 leaves, red leaf lettuce
6 leaves, romaine lettuce
6 leaves curly endive
1/2 cup of crumbled blue cheese
1 cup of blue cheese dressing
6 Cherry tomatoes, sliced
Cracked black pepper, to taste

For Marinade In a mixing bowl combine all of the marinade ingredients and mix well to ensure that spices are well blended. Allow fillets to set in marinade approximately thirty minutes. Charbroil the fillets on a hot barbecue grill three to five minutes on each side or until fish is cooked to desired doneness. Remove and keep warm. 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 pieces. 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. Serves 6

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