Grilled Catfish Garden Salad

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== Description ==
A Catfish recipe.
== Ingredients ==
* 1 pound U.S. farm-raised catfish fillets
* 1 medium red onion, halved lengthwise
* 1 medium red bell pepper, halved lengthwise, seeds and membrane removed
* 1 medium yellow bell pepper, halved lengthwise, seeds and membrane removed
* 10 asparagus stalks
* ½ large (or 1 medium) eggplant, top removed, sliced lengthwise into 1-inch strips
* 1 medium zucchini, top removed, halved lengthwise
* 1 ear corn, husk and silk removed
* 1 bag pre-cut lettuce
=== Balsamic-garlic marinade/dressing ===
* ½ cup balsamic vinegar
* ½ cup olive oil
* ¼ cup water
* 1 and ½ tablespoons Dijon mustard
* ½ teaspoon salt
* ½ teaspoon course ground black pepper
* 4 cloves garlic, minced
== Directions ==
=== Balsamic-garlic marinade/dressing ===
# Combine marinade/dressing ingredients in a jar with a tight-fitting lid.
# Screw the lid on tightly and shake to blend.
=== Catfish ===
# Preheat grill to medium-high heat.
# In quart-sized resealable bag, marinate catfish fillets in one-fourth of the marinade/dressing; shake vigorously and marinate in refrigerator for at least 15 minutes.
# Split vegetables (except lettuce) between two separate gallon-sized resealable bags, add one-fourth of the marinade/dressing to each bag.
# Shake vigorously to coat and marinate in refrigerator for at least 15 minutes.
# When ready to grill, oil grill, then place catfish fillets and vegetables on the grill.
# Discard leftover marinade from catfish bag, but reserve excess marinade from vegetable bags.
# The catfish fillets should cook about 10 minutes per inch of thickness, turning once during grilling.
# The fillets are done when they are opaque and they begin to flake when tested with a fork.
# asparagus and peppers should cook for about 2 to 3 minutes per side; remaining vegetables should cook for about 4 to 6 minutes per side; all vegetables should be turned once during grilling.
# After removing catfish fillets and vegetables from grill, allow to cool for at least 5 minutes.
# Place lettuce in a large salad bowl.
# Dice grilled vegetables and fillets into bite-sized pieces (approximately ½ inch squares) and add to lettuce.
# Top salad with remaining one-fourth of marinade/dressing and reserved marinade/dressing from vegetable bags.
Category:Asparagus Recipes
Category:Balsamic vinegar Recipes
Category:Corn Recipes
Category:Eggplant Recipes
Category:Grilled or broiled catfish Recipes
Category:Lettuce Recipes
Category:Red bell pepper Recipes
Category:Red onion Recipes
Category:Yellow bell pepper Recipes
Category:Zucchini Recipes