Cajun-Spiced Catfish Kebabs

Cajun-Spiced Catfish Kebabs Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 2 kebabs and 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 290
Caloriesfromfat 26 %
Fat 8.3 g
Satfat 1.8 g
Monofat 2.9 g
Polyfat 2.3 g
Protein 33.2 g
Carbohydrate 21.3 g
Fiber 2.8 g
Cholesterol 99 mg
Iron 3.2 mg
Sodium 645 mg
Calcium 85 mg

Ingredients

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
Cooking spray

Preparation

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.

Prepare grill.

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.

Note:

August 2001
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