Barbecued Seafood Kabob

The Water Wonderland of Michigan abounds in fresh seafood. The smart cook takes advantage of this. If you've got some anglers in the family, they'd be more than happy to set off and grab your catch of the day. When fixing some Michigan seafood kabobs, try catfish or sturgeon. They're easily recognizable by their barbels (whiskers). Recent studies indicate that there are less pollutants in Great Lakes fish than in warm water fish, so it is to our advantage healthwise, as well, to grill our own homegrown seafood. For Barbecued Seafood Kabobs for four people you'll need:

1 1/2 pounds of cubed catfish or sturgeon
 1 medium onion, cut into quarters
 1 green pepper, cut into quarters
 16 mushrooms
 1 red pepper, cut into quarters 
 4 cups salad oil
 1 onion, thin sliced
 2 cloves garlic, chopped
 1 TB paprika
 1 lemon, quartered and squeezed

On skewers, evenly arrange the chunks of fish and veggies. Combine all the marinade ingredients in a large rectangular dish. Place the kabobs into the marinade and let set overnight. When ready to cook, heat up the grill. The oil in the marinade will help prevent the kabobs from sticking. Cook them over a hot grill until the fish is opaque, but being careful not to overcook.

Catfish are known for being bottom-feeders. If that scares you, rest assured that in the commercial "cat-fish farms", that their diet is a healthy one and the end result is a tastier fish for us. What wine goes with with a Michigan fish? Try our native Old Mission Peninsula Chardonnay Reserve. And as always, a creative cook is a good cook.