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Serves/Makes: 4

Ingredients:

• 4 catfish fillets (6 ounces each)
• 1/4 pound shiitake mushrooms, thickly sliced
• 4 Tablespoons virgin olive oil
• 2 Tablespoons sherry vinegar
• 1 tablespoon fresh tarragon, chopped, or 1 teaspoon dried
• 1 small shallot, finely chopped
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 4 cups wild salad greens such as arugula, chicory, escarole, mustard and radicchio, washed and torn into bite-sized pieces

How to cook:

• Slice catfish fillets into 1 inch thick strips and place in shallow dish with mushrooms.
• Combine olive oil, vinegar, tarragon, shallot, salt and pepper in a small jar with a tight fitting lid. Shake to blend.
• Pour two thirds of dressing over catfish and mushrooms and marinate for 1/2 hour, refrigerated.
• Grill catfish with mushrooms for 2-3 minutes per side until fish flakes easily with a fork.
• Cool to room temperature or chill.
• Toss greens with remaining dressing. Top with grilled catfish.
• May be served chilled or at room temperature.

This recipe for Grilled Catfish with Wild Salad Greens serves/makes: 4

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Main Ingredient: Catfish
Preparation Method: Broiled/Grilled