Ingredients

2 genuine U.S. farm-raised catfish fillets

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

Directions: Slice farm-raised 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 farm-raised catfish and mushrooms and marinate for 1/2 hour, refrigerated.

Grill farm-raised 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.

Serves: 4 as a first course or 2 as a main dish.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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