Grilled Catfish Garden Salad

Description
A Catfish recipe.

Ingredients

 * 1 pound U.S. farm-raised catfish fillets
 * 1 medium red onion, halved lengthwise
 * 1 medium red bell pepper, halved lengthwise, seeds and membrane removed
 * 1 medium yellow bell pepper, halved lengthwise, seeds and membrane removed
 * 10 asparagus stalks
 * ½ large (or 1 medium) eggplant, top removed, sliced lengthwise into 1-inch strips
 * 1 medium zucchini, top removed, halved lengthwise
 * 1 ear corn, husk and silk removed
 * 1 bag pre-cut lettuce

Balsamic-garlic marinade/dressing

 * ½ cup balsamic vinegar
 * ½ cup olive oil
 * ¼ cup water
 * 1 and ½ tablespoons Dijon mustard
 * ½ teaspoon salt
 * ½ teaspoon course ground black pepper
 * 4 cloves garlic, minced

Balsamic-garlic marinade/dressing

 * 1) Combine marinade/dressing ingredients in a jar with a tight-fitting lid.
 * 2) Screw the lid on tightly and shake to blend.

Catfish

 * 1) Preheat grill to medium-high heat.
 * 2) In quart-sized resealable bag, marinate catfish fillets in one-fourth of the marinade/dressing; shake vigorously and marinate in refrigerator for at least 15 minutes.
 * 3) Split vegetables (except lettuce) between two separate gallon-sized resealable bags, add one-fourth of the marinade/dressing to each bag.
 * 4) Shake vigorously to coat and marinate in refrigerator for at least 15 minutes.
 * 5) When ready to grill, oil grill, then place catfish fillets and vegetables on the grill.
 * 6) Discard leftover marinade from catfish bag, but reserve excess marinade from vegetable bags.
 * 7) The catfish fillets should cook about 10 minutes per inch of thickness, turning once during grilling.
 * 8) The fillets are done when they are opaque and they begin to flake when tested with a fork.
 * 9) asparagus and peppers should cook for about 2 to 3 minutes per side; remaining vegetables should cook for about 4 to 6 minutes per side; all vegetables should be turned once during grilling.
 * 10) After removing catfish fillets and vegetables from grill, allow to cool for at least 5 minutes.
 * 11) Place lettuce in a large salad bowl.
 * 12) Dice grilled vegetables and fillets into bite-sized pieces (approximately ½ inch squares) and add to lettuce.
 * 13) Top salad with remaining one-fourth of marinade/dressing and reserved marinade/dressing from vegetable bags.