• 1½ pounds U.S. Farm-Raised Catfish Fillets
  • 4 large red bell peppers, roasted


  • 1⁄3 cup soy sauce
  • 3 tablespoons vegetable oil
  • 1 tablespoon liquid smoke
  • 1 clove garlic, finely chopped
  • ½ teaspoon ginger
  • ½ teaspoon salt


  1. PREHEAT broiler or grill.
  2. CUT peppers in half lengthwise and remove stems, seeds and ribs. Place cut side down on a baking sheet. Broil (or grill) until blackened, 6 to 10 minutes. Transfer to paper bag, close tightly and let cool for 10 minutes. Remove skins and cut peppers lengthwise into 1-inch strips.
  3. CUT fillets into 1-inch chunks.
  4. COMBINE marinade ingredients. Place catfish in marinade for 5 to 10 minutes.
  5. WRAP a pepper strip around each catfish chunk and secure with toothpicks. Run skewer through each roll and place in a wire fish basket for the grill or on a baking sheet for the broiler.
  6. GRILL skewers over a medium-hot fire, turning once, for about 3 minutes per side. Alternately, cook under broiler about 3 minutes per side. Serve immediately.