Grilled skewers of catfish with sautéed winter greens, wine-soaked raisins, and toasted pine nuts from The Trellis Cookbook: Contemporary American Cooking in Colonial Williamsburg (page 176) by Marcel Desaulniers

  • raisins
  • collard greens
  • Show all ingredients...

  • EYB Comments

    Can substitute dried currrants for raisins, greens of your choice for collard greens, and perch or tilefish for catfish fillets.

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Notes about this recipe

  • Eat Your Books

    Can substitute dried currrants for raisins, greens of your choice for collard greens, and perch or tilefish for catfish fillets.

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