Grilled Catfish over Mixed Greens

Grilled Catfish over Mixed Greens Recipe - USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 6 minutes | Servings: 2

Introduction

Grilled Catfish over Mixed Greens is a delicious and healthy dish that combines the flavors of tender catfish with a tangy balsamic vinaigrette and fresh mixed greens. This recipe is perfect for a light and satisfying meal that is easy to prepare.

History

Grilled catfish has been a popular dish in the southern United States for many years. The mild flavor of catfish pairs well with a variety of seasonings and marinades, making it a versatile ingredient for grilling. Mixed greens have long been a staple in salads and side dishes, providing a nutritious and flavorful base for a variety of toppings.

Ingredients

2 U.S. farm-raised catfish fillets
0.25 lb (113 g) white mushrooms, thinly sliced
0.25 cup olive oil
1.5 tbsp balsamic vinegar
1 tbsp fresh tarragon, chopped (or 1 tsp dried tarragon)
1 small shallot, finely chopped (optional)
0.5 tsp salt
0.5 tsp 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

How to prepare

Place catfish fillet strips and mushrooms in a shallow dish.
In a small bowl, mix olive oil, vinegar, tarragon, shallot, salt, and pepper using a wire whisk until well blended.
Pour two-thirds of the marinade over the catfish.
Cover the dish 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.
Place the catfish fillets on an oiled grill rack or broiler pan rack.
Grill or broil the fillets 4 inches from the heat source for 2 or 3 minutes on each side or until the fish flakes easily when tested with a fork.
Allow the fillets to cool slightly and serve them warm.
In a large bowl, toss salad greens, mushrooms, and the reserved marinade.
Top the salad with the grilled catfish.

Variations

Substitute the catfish with another type of white fish, such as tilapia or cod.
Add additional vegetables to the salad, such as cherry tomatoes or avocado.
Use a different type of vinegar in the marinade, such as red wine vinegar or apple cider vinegar.

Cooking Tips & Tricks

Make sure to marinate the catfish for at least 30 minutes to allow the flavors to fully develop.

- Grill the catfish fillets over medium heat to prevent them from drying out.

- Toss the salad greens with the reserved marinade just before serving to ensure they are well coated.

Serving Suggestions

Serve the Grilled Catfish over Mixed Greens with a side of crusty bread or a light soup for a complete meal. Pair it with a glass of white wine or iced tea for a refreshing beverage.

Cooking Techniques

Grilling the catfish adds a smoky flavor to the dish, but you can also broil or bake the fillets if you prefer. Make sure to adjust the cooking time accordingly.

Ingredient Substitutions

If you don't have tarragon, you can use dried basil or oregano as a substitute. You can also use a different type of mushroom, such as cremini or shiitake, in place of white mushrooms.

Make Ahead Tips

You can marinate the catfish fillets in advance and store them in the refrigerator until you are ready to grill them. The salad greens can also be washed and dried ahead of time for easy assembly.

Presentation Ideas

Arrange the grilled catfish fillets on top of the mixed greens in a decorative pattern for an elegant presentation. Garnish with fresh herbs or a sprinkle of grated Parmesan cheese for added flavor.

Pairing Recommendations

Grilled Catfish over Mixed Greens pairs well with a variety of side dishes, such as roasted vegetables, quinoa salad, or garlic mashed potatoes. For a light and refreshing dessert, serve fresh fruit or sorbet.

Storage and Reheating Instructions

Store any leftover grilled catfish and mixed greens in an airtight container in the refrigerator for up to 2 days. To reheat, place the catfish fillets in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 5g

- Dietary Fiber: 1g

- Sugars: 2g

Fats

- Total Fat: 15g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 15% DV

- Iron: 10% DV

Alergens

Contains fish

Summary

Grilled Catfish over Mixed Greens is a nutritious dish that is high in protein and vitamins. It is low in carbohydrates and fats, making it a healthy option for a balanced meal.

Summary

Grilled Catfish over Mixed Greens is a flavorful and nutritious dish that is perfect for a light and satisfying meal. With a tangy balsamic vinaigrette and fresh salad greens, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day and I was visiting my dear friend Margaret in the countryside. She had invited me over for lunch, and as we sat on her porch overlooking the rolling hills, she served me a plate of grilled catfish over mixed greens.

The dish was a beautiful sight to behold - the perfectly grilled fillet of catfish was nestled on a bed of fresh greens, drizzled with a tangy vinaigrette. I took my first bite and was instantly transported to a world of flavors and textures. The tender catfish, the crisp greens, the zesty dressing - it was a symphony of tastes that danced on my tongue.

I knew right then and there that I had to learn how to make this dish. Margaret saw the look of wonder on my face and chuckled, knowing that she had piqued my interest. She told me that the recipe was a family secret, passed down through generations, but she was willing to share it with me.

And so, under Margaret's patient guidance, I learned the art of grilling catfish over mixed greens. She showed me how to select the freshest catfish fillets, how to marinate them in a blend of herbs and spices, and how to grill them to perfection. She taught me the importance of balancing the flavors in the vinaigrette - the acidity of the vinegar, the sweetness of the honey, the kick of the mustard.

As we cooked together in Margaret's cozy kitchen, she shared stories of how the recipe had come to her family. It had been passed down by her great-grandmother, a woman known for her culinary prowess. She had learned the recipe from a traveling chef who had stopped by their farm one summer, and it had become a beloved family tradition ever since.

I listened with rapt attention as Margaret recounted the memories of her childhood, of summers spent by the river catching catfish and gathering greens from the garden. She spoke of the joy of coming together as a family around the dinner table, sharing stories and laughter while savoring the delicious meal that her great-grandmother had prepared.

As I cooked alongside Margaret, I felt a sense of connection to the generations of women who had come before us, passing down their knowledge and love through the simple act of cooking. I realized that this recipe was not just a collection of ingredients and instructions, but a piece of history, a legacy to be cherished and preserved.

And so, armed with Margaret's guidance and the spirit of my ancestors, I mastered the art of grilling catfish over mixed greens. I shared the recipe with my own family, passing on the tradition of good food and good company to the next generation.

Now, whenever I prepare this dish, I am filled with a sense of gratitude for all the women who came before me, who taught me the joys of cooking and the importance of sharing a meal with loved ones. And as I sit down to enjoy a plate of grilled catfish over mixed greens, I am reminded of the power of food to nourish not just our bodies, but our souls as well.