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. This was by far the lightest most tasty and juiciest meal. Great for a summer dinner and a light awesome lunch for next day leftovers

Serves 4

• 1 1/2 pound Catfish
• 1 pound Jumbo Tiger Shrimp
• 12 ounces Hawaiian Marinade
• 1 bunch Baby Argula
• 2 Mangos
• 1 Pineapple
• 1/2 cup Orange Juice
• dashes Salt & Pepper
• dashes Sugar
• bunches Cabbage mix with carrots
• 4 tablespoons Balsamic Vinegar
• 2 tablespoons Olive Oil
• 2 teaspoons Butter
• 1 Lemon

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. Prepare Orange Juice, balsamic vinegar, Salt, Pepper and a little dash of sugar for dressing Take Baby Argula, cabbage, carrots, Cut Pineapple and Mangos Mix salad with salad dressing 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