Catfish Sate

Catfish Sate
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon grated lime zest
2 tablespoons lime juice
1 tablespoon curry powder
1 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon cayenne pepper
1 pound U.S. Farm-Rasied Catfish fillets, cut into bite-size pieces
Cooked rice for serving

Spicy Peanut Sauce
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 cup cream of coconut
1 cup peanut butter
1/2 cup milk
1 teaspoon grated lime zest
1 tablespoon brown sugar
2 teaspoons soy sauce
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon

1. Mix oil, garlic, lime zest, lime juice, curry powder, sugar, soy sauce and cayenne pepper in a shallow dish. Add catfish fillet pieces, stirring and tossing until well coated. Cover with plastic wrap and refrigerate for 1 hour to marinate.
2. Preheat the oven to 350°F.
3. Place catfish pieces on a baking sheet. Bake for about 20 minutes or until fish flakes easily when tested with a fork. Serve with Spicy Peanut Sauce and rice.
4. For Spicy Peanut Sauce: Heat oil in a large skillet over medium heat. Add onion and sauté until tender. Stir in the remaining ingredients. Reduce the heat to low and cook for 5 minutes or until thickened to desired consistency. Makes about 3 cups.