CHILI-GRILLED CATFISH SKEWERS
I got 10lbs of catfish nuggets on sale and I wanted a change from the usual breading and frying. Just enough bite, but not overwhelmingly spicy. DH wanted thirds so I guess I should have doubled the batch. Note: Catfish nuggets are a regional item mainly found in the southern US. They are the irregular odds and ends of broken fillets left over from the packing process. Either whole catfish fillets or any other firm, white fish with enough integrity to stay on the skewers can be substituted if you can't get catfish nuggets.
Provided by 3KillerBs
Categories Catfish
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 210.4, Fat 14.6, SaturatedFat 5.7, Cholesterol 68.6, Sodium 157.6, Carbohydrate 1.4, Fiber 0.4, Sugar 0.3, Protein 17.9
GRILLED FRUIT SKEWERS WITH CHILI AND LIME
Steps:
- Soak 18 wooden skewers in water 20 minutes. Thread the watermelon, pineapple and mango cubes on the skewers. Put the skewers in a large zip-top plastic bag, being careful not to puncture the bag; add the lime juice, seal and toss gently to incorporate. Refrigerate at least 30 minutes or until ready to use.
- Preheat a grill or grill pan to medium high. Remove the skewers from the bag and place on a baking sheet. Brush the fruit with vegetable oil and place the skewers on the grill. Grill, turning once, until marks appear, 6 to 8 minutes. Transfer to a serving platter.
- Combine the lime zest, chili powder and 1 teaspoon salt in a small bowl. Sprinkle the seasoning over the grilled fruit.
HALIBUT AND RED PEPPER SKEWERS WITH CHILI-LIME SAUCE
Categories Fish Onion Marinate Fourth of July Low Carb Wheat/Gluten-Free Lime Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves. Let sauce stand 1 hour at room temperature to allow flavors to blend together. Season sauce to taste with salt and pepper. (Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- Prepare barbecue (medium-high heat). Alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers. Sprinkle with salt and pepper. Drizzle kebabs with remaining 2 tablespoons olive oil. Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes. Transfer kebabs to platter. Serve kebabs, passing chili-lime sauce separately.
CHILI CHICKEN SKEWERS
Chicken marinated in sweet chilli sauce and grilled using bamboo skewers makes a flavorful appetizer - perfect to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 14
Number Of Ingredients 10
Steps:
- Soak bamboo skewers in water 30 minutes. Meanwhile, cut chicken into 14 (1/2-inch) strips. In resealable food-storage plastic bag, mix 1/4 cup of the sweet chili sauce and the remaining ingredients except garnish. Add chicken to bag; seal bag and turn to coat chicken with marinade. Refrigerate 30 minutes.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Thread chicken on skewers. Place skewers on grill over high heat. Cover grill; cook 10 minutes, turning once, until chicken is no longer pink in center.
- Serve with remaining sweet chili sauce. Garnish with cilantro.
Nutrition Facts : Calories 90, Carbohydrate 6 g, Fiber 0 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 470 mg
GRILLED LEMON PEPPER CATFISH
A deliciously light and flavorful dish full of sweet lemon flavor that is grounded by the savory flavor of garlic and herb seasonings. Perfect for a hot summer night when you want something delicious but light!
Provided by Elizabeth Ann Steele
Categories Seafood Fish Catfish
Time 1h35m
Yield 2
Number Of Ingredients 11
Steps:
- Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
- Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
- Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
- Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 48.1 g, Cholesterol 111.7 mg, Fat 15.5 g, Fiber 19.6 g, Protein 38.4 g, SaturatedFat 3.3 g, Sodium 4545 mg, Sugar 1.3 g
GRILLED CHILI SHRIMP SKEWERS
Marinate 2 hrs., skewer and grill for a quick and easy meal. Nice on a bed of rice with a salad. From Mary Scourtes, Food Writer, The Tampa Tribune, Tampa, FL.
Provided by Oolala
Categories Refrigerator
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix all the ingredients well, except the shrimp, to make a marinade.
- Add the shrimp; stir to evenly coat.
- Cover and refrigerate for 2 hours.
- Drain shrimp, discarding marinade.
- Thread 6 shrimp each on wooden skewers that have been soaking in cold water for 20 minutes.
- Thread them so that the shrimp lie flat.
- Put skewers on a well oiled rack on a gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.
- Cook, turning once, 6-8 minutes or until shrimp are pink and opaque throughout.
Nutrition Facts : Calories 223.3, Fat 7.7, SaturatedFat 1.3, Cholesterol 231.4, Sodium 374, Carbohydrate 5.2, Fiber 0.6, Sugar 0.9, Protein 31.6
GRILLED MUSHROOM SKEWERS IN RED CHILE PASTE
Fire up the grill and let the aromas of vegetables and chile-marinated mushrooms charred over an open flame permeate the neighborhood. This simple recipe is fun to assemble, and a crowd pleaser, making it ideal for cookouts. Meaty king oyster mushrooms are smothered in a guajillo chile sauce that includes earthy achiote, which stains the mushrooms red. Liquid aminos or soy sauce add saltiness and umami, and maple syrup brings a touch of sweetness. If you don't have the vegetables below on hand, you can easily swap them out for others that will cook in the same time frame. Serve this as a main dish with your favorite cooked grains or salad, or as a side dish to just about anything.
Provided by Jocelyn Ramirez
Categories dinner, lunch, vegetables, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high. Soak the bamboo skewers in cold water.
- Bring 1 cup water to a boil in a small saucepan over high heat. Add the chiles, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic has softened, about 10 minutes.
- While the chile mixture simmers, coat the bell peppers, zucchini and tomatoes with 1 tablespoon oil in a large bowl; season with salt and pepper.
- Using a slotted spoon, transfer the rehydrated chiles and softened garlic to a blender or food processor along with 1/2 cup of the cooking liquid. Add the achiote paste, liquid aminos, maple syrup, cumin and remaining ¼ cup oil, and blend until completely smooth. Transfer to a large bowl.
- Cut off the mushroom caps and cut the stems into 1/2-inch-thick coins. Halve or quarter the caps to match the diameter of the stems. Add the mushrooms to the chile paste and mix until coated.
- To assemble, load the vegetables onto all the skewers. Start and end each skewer with a piece of bell pepper and alternate among the mushroom slices, bell peppers, zucchini coins and tomatoes in between, going heavy on the mushrooms. Brush any remaining paste over the mushrooms.
- If cooking outdoors, set the skewers on the hot grill grate. If cooking indoors, turn gas burners to medium-high heat or heat a griddle or grill pan on an electric or induction stovetop over medium-high heat. If using a gas range, cook the skewers directly on the grates over the open flame. If using a griddle or pan, set the skewers on the hot surface. Cook until slightly charred and fragrant, turning occasionally with tongs to grill evenly, about 15 minutes. Grill the lemon halves until charred, if you'd like.
- Transfer the skewers to a serving dish and finish with a squeeze of lemon juice and pinch of flaky salt. Serve immediately.
SOUTHWESTERN CATFISH
Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely. -Bruce Crittenden Clinton, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes., Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 1825mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
GRILLED FAJITA SKEWERS RECIPE BY TASTY
Here's what you need: onion, bell peppers, cubed steak, chicken breast, shrimp, salt, pepper, garlic powder, chili powder, cumin
Provided by Camille Bergerson
Categories Snacks
Yield 12 servings
Number Of Ingredients 10
Steps:
- Slice onion in quarters, and bell peppers in 1.5 inch (4 cm) squares.
- Place each meat in a gallon sized plastic bag and cover with dry ingredients. Close the bag and shake until evenly coated.
- Prepare skewers by layering onion, bell pepper, and protein. (Be sure not to mix proteins on the same skewer, as they have different cook times.)
- Grill the skewers over medium-high heat, flipping once, until the protein's internal temperatures are as follows: Steak - 155ºF (70ºC),
- Grill the skewers over medium-high heat, flipping once, until the protein's internal temperatures are as follows: Chicken - 165ºF (75ºC)
- Grill the skewers over medium-high heat, flipping once, until the protein's internal temperatures are as follows: Shrimp - 145ºF (65ºC)
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 32 grams, Sugar 4 grams
CHILI-BEEF SKEWERS
Provided by Marge Perry
Categories Beef Appetizer Marinate Fourth of July Kid-Friendly Backyard BBQ Lunch Spring Summer Grill/Barbecue Healthy Cilantro Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free Small Plates
Yield makes 4 servings
Number Of Ingredients 16
Steps:
- Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce and sugar in a food processor. Transfer marinade to a resealable plastic bag; add beef. Seal bag, toss and set aside up to 30 minutes. Combine dipping sauce ingredients in a bowl. Thread 4 pieces of pepper and 2 beef strips on each skewer, alternating beef and peppers. Coat grill rack with cooking spray; heat grill to high; cook until meat is no longer pink, about 3 minutes.
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