2 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each
1/4 cup (50 mL) olive oil
1 1/2 tbsp (22 mL) balsamic vinegar
1 tbsp (15 mL) fresh tarragon, chopped, or� substitute 1 tsp (5 mL) dried tarragon
1 small shallot, finely chopped (optional)
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
4 cups (1 L) mixed salad greens, torn into bite-size pieces

Place catfish fillet strips in a shallow dish. Mix olive oil, vinegar, tarragon, shallot (if using), salt and pepper in a small bowl using a wire whisk until well blended.

Pour two-thirds of the marinade over the catfish. Cover dish with plastic wrap and refrigerate for 30 minutes to marinate. Reserve remaining marinade to use as salad dressing.

Prepare a grill or preheat the broiler.

Place catfish fillets on an oiled grill rack or broiler pan rack. Grill or broil 4 inches (10 cm) from the heat source for 2 or 3 minutes on each side or until fish flakes easily when tested with a fork. Allow to cool slightly; serve warm.

Toss salad greens and reserved marinade in a large bowl. Top with grilled catfish.