Yield
4 servings (serving size: 2 kebabs and 2 1/2 tablespoons sauce)
Becky Luigart-Stayner; Lydia DeGaris-Pursell

How to Make It

Step 1

Combine first 6 ingredients in a medium bowl; add catfish, tossing to coat. Cover and refrigerate 20 minutes.

Step 2

Combine mayonnaise, juice, capers, and horseradish in a small bowl; stir with a whisk. Cover and refrigerate.

Step 3

Prepare grill.

Step 4

Cook the corn in boiling water for 3 minutes, and drain.

Step 5

Thread 3 catfish pieces, 2 corn pieces, and 3 bell pepper pieces alternately onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with sauce.

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