Grilled Catfish And Yam Kabobs Recipes

CHILI-GRILLED CATFISH SKEWERS

Steps:

• Thread catfish nuggets on 6-8 bamboo skewers.
• Mix sauce ingredients thoroughly.
• Brush sauce onto both sides of the catfish skewers and let sit for 10 minutes.
• Heat grill medium high.
• Brush one side of catfish skewers with sauce again.
• Load into grilling basket and place on grill sauce side down.
• Grill 3-5 minutes until half done.
• Brush with remaining sauce.
• Flip and grill another 3-5 minutes until done.
• Note: The grilling basket may or may not be necessary. I am very nervous about cooking fish on the grill without it and risking losing our dinner into the flames.

GRILLED FISH KEBOBS WITH PARSLEY AND GARLIC BUTTER

Steps:

• Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.
• Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.
• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside.