Cajun-Spiced Catfish Kebabs

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

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 26%
  • Fat: 8.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.3g
  • Protein: 33.2g
  • Carbohydrate: 21.3g
  • Fiber: 2.8g
  • Cholesterol: 99mg
  • Iron: 3.2mg
  • Sodium: 645mg
  • Calcium: 85mg


  • 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


  1. Combine first 6 ingredients in a medium bowl; add catfish, tossing to coat. Cover and refrigerate 20 minutes.
  2. Combine mayonnaise, juice, capers, and horseradish in a small bowl; stir with a whisk. Cover and refrigerate.
  3. Prepare grill.
  4. Cook the corn in boiling water for 3 minutes, and drain.
  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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