Prep 15 mins
Cook 20 mins
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.
- 4 catfish fillets (2 inches wide)
- 4 cinnamon sticks (4 inches long)
- 1⁄4 cup scotch bonnet pepper sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon grated nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄2 onion, thinly sliced
- 1⁄2 red bell pepper, thinly sliced
- butter, for greasing baking pan
- Preheat oven to 350°F.
- 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.
- For each kabob,thread a cinnamon stick through the holes in one fillet so that the fillet forms an "S" on the cinnamon stick.
- In a large, shallow glass bowl, combine the pepper sauce, brown sugar, oil, cinnamon, nutmeg, and ginger and mix well.
- 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).
- Place kabobs on the prepared pan and bake for 15 minutes.
- Garnish with the onion and bell pepper.