Carl Lewis's Jerked Catfish Woven on Cinnamon Kabobs

• 4 catfish fillets (2 inches wide)
• 4 cinnamon sticks (4 inches long)
• 14 cup scotch bonnet pepper sauce
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 14 teaspoon cinnamon
• 14 teaspoon grated nutmeg
• 14 teaspoon ground ginger
• 12 onion, thinly sliced
• 12 red bell pepper, thinly sliced
• butter, for greasing baking pan

1. Preheat oven to 350F.
2. Generously butter a small baking sheet.
3. Poke a small hole 1-inch from the end of each of the catfish fillets, and 1 in the middle of each.
4. For each kabob,thread a cinnamon stick through the holes in one fillet so that the fillet forms an "S" on the cinnamon stick.
5. In a large, shallow glass bowl, combine the pepper sauce, brown sugar, oil, cinnamon, nutmeg, and ginger and mix well.
6. Add the kabobs and rub with the spice mixture to make sure they are well seasoned.
7. (Be sure to wear gloves during this process or the pepper sauce will irritate the skin).
8. Place kabobs on the prepared pan and bake for 15 minutes.
9. Garnish with the onion and bell pepper.

catfish fillets, cinnamon, scotch bonnet pepper sauce, brown sugar, sesame oil, cinnamon, nutmeg, ground ginger, onion, red bell pepper, butter

Taken from www.food.com/recipe/carl-lewiss-jerked-catfish-woven-on-cinnamon-kabobs-225987 (may not work)