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Catfish Salad

Makes 4 servings

meal type: Salad

technique: Simmered



2 cooked catfish fillets, cut into 1 inch cubes 1 yellow or red pepper, roasted and cut into strips 1 small red onion, sliced 1 tablespoon fresh dill (or 1 1/2 teaspoons dried) 1/4 cup olive oil 1/4 cup balsamic (or red wine) vinegar 1 head Boston lettuce, torn 2 cups arugula (or romaine) leaves, torn 4 strips lean bacon, cooked and crumbled 3 ounces blue cheese, crumbled salt and pepper

Place catfish cubes in skillet, add water to cover. Simmer 5-7 minutes or until catfish flakes easily. Drain.

In a large bowl, combine catfish cubes, yellow pepper strips, red onion rings, dill, oil, and vinegar. Cover and marinate 1 hour. Just before serving, toss with lettuce leaves and arugula, bacon, and blue cheese. Salt and pepper to taste.