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    You are in: Home / Recipes / Carl Lewis's Jerked Catfish Woven on Cinnamon Kabobs Recipe
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    Carl Lewis's Jerked Catfish Woven on Cinnamon Kabobs

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    FLUFFSTER's Note:

    This is from Isaac Haye's cookbook "Cooking with Heart and Soul" and in it his friend, Carl Lewis( yes, the Olympic Gold Medal Winner). This recipe is awesome! Who would ever pair catfish and cinnamon? Jamaica-Me-Crazy! Scotch Bonnet chile peppers are, if not the hottest pepper there is, or close to it, so be very light on the pepper sauce till you know how much you can handle; also, please make sure the pepper sauce doesn't make it into the hands of children. Cooking times will vary, this is just a guess.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Generously butter a small baking sheet. Poke a small hole 1-inch from the end of each of the catfish fillets, and 1 in the middle of each.
    3. 3
      For each kabob,thread a cinnamon stick through the holes in one fillet so that the fillet forms an "S" on the cinnamon stick.
    4. 4
      In a large, shallow glass bowl, combine the pepper sauce, brown sugar, oil, cinnamon, nutmeg, and ginger and mix well.
    5. 5
      Add the kabobs and rub with the spice mixture to make sure they are well seasoned. (Be sure to wear gloves during this process or the pepper sauce will irritate the skin).
    6. 6
      Place kabobs on the prepared pan and bake for 15 minutes.
    7. 7
      Garnish with the onion and bell pepper.

    Ratings & Reviews:


    Nutritional Facts for Carl Lewis's Jerked Catfish Woven on Cinnamon Kabobs

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 270.4
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 3.3 g
    Cholesterol 74.7 mg
    Sodium 459.0 mg
    Total Carbohydrate 6.1 g
    Dietary Fiber 0.6 g
    Sugars 4.7 g
    Protein 25.0 g

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