The creamy mayonnaise-horseradish sauce works wonderfully with the spicy catfish. Serve with rolls, lettuce, and tomato slices if you want to turn these kebabs into easy po'boys.
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground red pepper
4 (6-ounce) catfish fillets, cut into 24 (1-inch) pieces
1/2 cup fat-free mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons capers, chopped
2 teaspoons prepared horseradish
2 ears corn, each cut crosswise into 8 pieces
3 green bell peppers, each cut into 8 wedges
How to Make It
Combine first 6 ingredients in a medium bowl; add catfish, tossing to coat. Cover and refrigerate 20 minutes.
Combine mayonnaise, juice, capers, and horseradish in a small bowl; stir with a whisk. Cover and refrigerate.
Cook the corn in boiling water for 3 minutes, and drain.
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.