2 farm-raised catfish fillets
1 sm. red onion, sliced
1/4 c. olive oil
1/4 c. balsamic or red wine vinegar
2 c. arugula or romaine leaves, torn
Salt & pepper
1 yellow or red bell pepper
1 tbsp. chopped fresh dill
1 head Boston lettuce (torn)
4 slices lean bacon, cooked
3 oz. blue cheese, crumbled

Cut catfish into 1-inch cubes and place in skillet. Add water to cover. Bring just to a boil over medium to high heat. Reduce heat to low, simmer uncovered 5 to 7 minutes or just until fish begins to flake when tested with a fork, drain. Combine catfish, yellow pepper, red onion, dill, oil, and vinegar in large bowl. Cover and marinate in refrigerator 1 hour. Just before serving, toss with lettuce, arugula, bacon, and blue cheese. Season to taste with salt and pepper. Makes 4 servings.