Grilled Swai Fish, Green Bean, Tomato, and Salami Salad with Tangy Italian Dressing, and a Baked Potato

Grilled Swai Fillets

Ingredient

• 1 Whole Catfish (Swai) Headed and Gutted then Sliced
• 3 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice
• 3 garlic cloves (minced)
• ¹⁄₂ teaspoon paprika
• ¹⁄₈ teaspoon ground black pepper
• 2 tablespoons butter (melted)

Directions

1. Place catfish in a shallow baking dish; set aside. Combine Worcestershire sauce, lemon juice, garlic, paprika, pepper, and butter in large bowl; mix well. Pour over catfish and marinate in refrigerator for up to 2 hours. Save marinade when done for basting.
2. Preheat grill to 350-400 degrees.
3. Use a large grill fish basket, grill for about 5 to 10 minutes (or until done) on each side basting with the marinade. Take off grill and enjoy!  
   
   
   
   
   

Green Bean Salad with a Tangy Dressing

Ingredient

Salad

• 6 ounces thick cut salami 
• 16 ounces of fresh pre-cut green beans 
• 1 large tomatoes 
• 3 tablespoons finely diced red onion

Tangy Italian Dressing

• 2 teaspoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1⁄2 teaspoon Italian seasoning
• 1⁄4 cup olive oil
• salt and pepper to taste

Directions

1. Blanch green beans in salted boiling water until al dente. The goal of blanching is to cook the beans as quickly as possible to avoid losing crunch and color. Use tongs or a strainer to carefully scoop them out of the boiling water. Place your green beans in the ice bath immediately. As you scoop out the beans from your water, immerse them evenly in the bowl of ice water. Keep your beans in the ice water until they have cooled down completely, then drain.

2. Slice salami into 1⁄4 inch thick matchsticks about 1⁄2 inches long.

3. Slice tops off of tomatoes and then slice each into 8 wedges.

4. Create the dressing by adding the Dijon mustard, white wine vinegar
and Italian seasoning to a large mixing bowl. Whisk rapidly as you
slowly pour in the olive oil until all is combined and creamy. Add salt
and pepper to taste, though I suggest about 1⁄8 a teaspoon of each.

5. Add drained green beans, sliced salami, tomato wedges, and diced red
onion to the large mixing bowl containing the dressing and toss all to
coat. Cover and refrigerate for 1-2 hours to marinate before serving.  

Baked Potato

Ingredient

• ·  Potatoes
• ·  Oil
• ·  Salt
• ·  Butter
• ·  Sour Cream
• · Chives

Directions

Pre-heat the oven to 425°F. Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Wrap each potato tightly in aluminum foil with no gaps or openings in the foil. (Yes I still prefer the foil method). You can lay them directly on the oven rack or place them on a baking sheet. Cook the potatoes for 45 to 60 minutes, until their skin is crispy and sticking one with a fork meets no resistance.

Top our potato with butter, sour cream and chopped chives.  Enjoy!