Hawaiian Catfish and Shrimp with Argula, Pineapple and Mangos

I was at the Philadelphia International Flower Show this week and got very inspired to cook something Hawaiian.  I marinated the Shrimp and Catfish in a Hawaiian Marinade and let it set for 30 min.  While the fish was marinating I began to prepare the salad.  Baby Argula, cabbage, carrots, Pineapple and Mangos were topped with a dressing, in which I used Orange Juice, balsamic vinegar, Salt, Pepper and a little dash of sugar.  After the Fish was done marinating, I put it in the hot skillet with some olive oil and a little butter.  Squeeze a fresh lemon on top for taste.  This was  by far the lightest most tasty and juiciest meal.  Great for a summer dinner.

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9 Comments Add yours

  1. MikeG says:

    That looks and sounds like a great meal!

  2. ileana says:

    Wow, this sounds great! I haven’t had catfish in a long time. I miss it.

    1. You should make some Catfish 🙂

  3. royalcookie says:

    Sounds super yummy!! My husband and I honeymooned in Hawaii and I fell in love with Hawaiian food while we were there. Such amazingly sweet flavors 🙂

    1. I agree there food is summer yummy and refreshing

  4. I love the colours on the plate! The fish, salad and mango look so darn festive! We don’t really get catfish here in Australia, most of it is very muddy from the rivers they swim in so the fresh tastes different I suppose. One day though, I’m going to try a proper creole blackened catfish, it’s on my foodie bucket list!

    1. Thanks for the comments…Yes Catfish is really good…Hopefully you will get to eat your blackened fish on day 🙂

  5. {Main St. Cuisine} says:

    This sounds amazing and pretty quick to put together! My husband loves catfish and it’s plentiful here in North Carolina. Bookmarking this for the summer months!

    1. Thank You, You will enjoy this especially in the summer months… let me know when you do try it =)

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