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Full Online Book HomeLearning KitchenFishandseafood - Catfish - Catfish Po' Boy With Hoisin-peanut Sauce
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Fishandseafood - Catfish -  Catfish Po' Boy With Hoisin-peanut Sauce Post by :a5508902 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2177

Click below to download : Fishandseafood - Catfish - Catfish Po' Boy With Hoisin-peanut Sauce (Format : PDF)

Fishandseafood - Catfish - Catfish Po' Boy With Hoisin-peanut Sauce

1 teaspoon dark sesame oil
2 tablespoons chopped onion
1 teaspoon minced peeled fresh ginger
3 tablespoons hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
1/4 teaspoon sugar

1/4 cup Thai chile sauce
2 cloves garlic, minced
4 (6 ounce) farm-raised catfish fillets
cooking spray

Remaining Ingredients:
4 (2 1/2 ounce) hoagie rolls, split and lightly toasted
2 cups shredded Napa cabbage

To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice and sugar; cook 3
minutes, stirring frequently. Remove from heat; set aside.

Prepare grill or broiler.

To prepare fish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.

Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.

401 cal, 12.1g fat, 30.1g pro, 43.7g carb, 3.2g fiber, 74mg chol, 1.8mg iron, 722mg sod, 121mg calc.

Source: Cooking Light-7/02
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Fishandseafood - Catfish Recipes Fishandseafood - Catfish Recipes

Fishandseafood - Catfish Recipes
6 catfish fillets or 4 whole catfish1/2 cup buttermilk2 tsp. favorite hot sauce, or more, to tastefish fry coating, available in the deli sectionsalt, to taste Wash and drain 6 catfish filets or 4 whole catfish. Pour about one-half cup buttermilk mixed with 2 tsp. or more of your favorite hot sauce over fish in square dish. Soak for 30 minutes in the refrigerator. Drain off buttermilk. Heat oil in skillet and dip filets in fish fry coating available in the deli section of most supermarkets. (A mixture of flour and cornmeal mixed half and half may also be used.)

Fishandseafood - Catfish -  Catfish Pecan Meuniere Fishandseafood - Catfish - Catfish Pecan Meuniere

Fishandseafood - Catfish -  Catfish Pecan Meuniere
Serving Size: 4 1 cup flour 4 tsp. Emeril’s Rustic Rub 2 eggs, beaten 1/2 cup milk 4 catfish or trout fillets (6 to 6-1/2 oz. each) 1/2 cup vegetable oil 1 stick (1/4 lb.) butter 1 cup pecan pieces 4 Tblsp. chopped parsley 2 Tblsp. minced garlic 2 Tblsp. fresh lemon juice 1/4 cup Worcestershire sauce 1/4 cup heavy cream 1 tsp. salt 1/4 tsp. cayenne Combine the flour with 2 tsp. of the rub in a shallow bowl. In another shallow bowl, blend the eggs and milk together. Season the fish with the remaining 2 tsp. rub. Heat the