Serves 6

Catfish Skewers

16 medium wooden skewers

1/4 cup (50 mL) soy sauce

1 tbsp (15 mL) white vinegar

1 tsp (5 mL) brown sugar

1/4 tsp (1 mL) ground ginger

1 garlic clove, crushed

4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each

Cucumber Salad

2 cucumbers, seeds removed and thinly sliced

1 onion, thinly sliced

1 cup (250 mL) water

1/2 cup (125 mL) white vinegar

1 tbsp (15 mL) chopped parsley

1 tsp (5 mL) honey

1/2 tsp (2 mL) salt

Catfish Skewers

Soak skewers in water at least 20 minutes. Combine soy sauce, vinegar, brown sugar, ginger and garlic in a small bowl. Stir well to dissolve sugar. Set aside.

Cut catfish lengthwise into four strips. Thread 1 catfish strip onto each skewer. Cover skewers with marinade and refrigerate 2 hours. Preheat barbecue to medium-high. Place skewers on grill and barbecue turning occasionally until fish flakes with a fork, 4 to 8 minutes in total. Serve warm on a bed of Cucumber Salad.

Cucumber Salad

Place cucumbers and onion in a serving bowl. Add remaining ingredients and mix thoroughly. Salad is best refrigerated for a couple of hours and will keep will refrigerated for up to 2 days.