Grilled Catfish Salad

This grilled catfish salad starts with a Southern-style marinade of melted butter, cane syrup, thyme, basil, and cracked black pepper. The catfish soaks for 30 minutes, then hits a hot grill where the cane syrup caramelizes into a sticky, sweet glaze on the charred edges.

The salad underneath uses three types of lettuce: red leaf, green lettuce, and Belgian endive. That mix gives you color, crunch, and a pleasant bitterness from the endive that stands up to the rich, sweet fish and the bold blue cheese dressing.

The grilled fillets get sliced into strips and laid over the greens while still warm, which slightly wilts the leaves closest to the fish and creates a nice temperature contrast with the cold dressing and crisp lettuce underneath.

Chef Tips

• Grill over high heat for 3 to 5 minutes per side. Catfish is thin and cooks fast. The cane syrup in the marinade can burn if the heat is too low and the fish lingers.
• Don’t marinate longer than 30 minutes. The butter solidifies as it cools and the acid in the herbs can start to break down the delicate fish.
• Slice the catfish against the grain into 1-inch strips for easier eating in a salad.
• Use both blue cheese crumbles and blue cheese dressing for a double hit. Don’t skimp on either.

Variations

• Swap catfish for grilled shrimp or salmon fillets.
• Use a vinaigrette instead of creamy blue cheese dressing for a lighter salad.
• Add sliced avocado or toasted pecans for extra richness and crunch.