Cajun-Spiced Catfish Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
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 |
Directions:
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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