Cajun-Spiced Catfish Kebabs
- Ready In:
- 14mins
- Ingredients:
- 14
- Serves:
-
4
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
- 24 ounces 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
directions
- Combine paprika, garlic powder, oregano, thyme, salt and ground red pepper in a medium bowl. Add catfish and toss until coated. Cover and chill 20 minutes.
- Whisk (with balloon whisk) mayonnaise, lemon juice, capers and horseradish in a small bowl. Cover and chill.
- Prepare grill to hot heat.
- Cook corn in boiling water 3 minutes. Drain.
- Thread 8 12-inch metal skewers alternating 3 catfish pieces, 2 corn pieces, and 3 bell pepper pieces. Place kebabs on a grill rack coated with cooking spray and grill for 4 minutes on each side (or until fish flakes easily with a fork).
- Serve with sauce.
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RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...