Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Catfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- U.S. Farm-Raised Catfish Fillets, cut into 1-inch cubes
- 1 cup pineapple chunks
- 1 small red bell pepper, cut into 1-inch squares
- 1 small red onion, cut into 1-inch wedges
- For marinade:
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1/4 cup vegetable oil
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger (or 1 teaspoon dried ginger)
- 2 green onions, chopped
- 1/2 teaspoon cayenne pepper
- =
Directions
1. Thread catfish fillet cubes onto four small skewers, alternating them with pieces of pineapple, bell pepper and onion. Place skewers in a shallow dish.
2. To prepare the marinade, mix the soy sauce, lime juice, oil, garlic, ginger, green onions, and cayenne pepper in a small bowl. Pour over the skewers, cover with plastic wrap and refrigerate for 1 to 2 hours to marinate.
3. Prepare a grill or preheat the broiler.
4. Grill or broil the skewers about 4 inches from the heat source for 4 minutes on each side or until fish flakes easily when tested with a fork.