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.

Recipe by Cooking Light August 2001

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

290 calories; calories from fat 26%; fat 8.3g; saturated fat 1.8g; mono fat 2.9g; poly fat 2.3g; protein 33.2g; carbohydrates 21.3g; fiber 2.8g; cholesterol 99mg; iron 3.2mg; sodium 645mg; calcium 85mg.
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