Grilled Catfish and Yam Kabobs

For a grilled entree with pizzazz, try this full flavored shish kebob featuring catfish and yams.

3 tablespoons orange juice
2 tablespoons honey
1 tablespoon margarine
1 1/2 pounds US Farm-Raised Catfish fillets, cut into pieces
1 1/2 pounds sweet potatoes, peeled and sliced into circles
1/2 pound portabella mushrooms, cut into fourths
1 red onion, cut into eighths
Additional vegetables (optional)

In a medium bowl, mix together orange juice, honey and margarine. Add catfish, sweet potatoes, mushrooms and onions. Marinate for 30 minutes.

Skewer the marinated ingredients on metal skewers. Grill on medium for 15 to 20 minutes or until vegetables are tender when pierced with skewer and catfish is opaque in color.

Makes 4-6 servings.

Nutrition: Per serving: cal 248; fat 11g; protein 19g; carb 19g; chol 53mg; sodium 93mg; FIBER 2g

Credits: Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph provided courtesy of Louisiana Sweet Potato Commission.