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Full Online Book HomeLearning KitchenOutdoor_cooking - Seafood - Catfish Po' Boy With Hoisin-peanut Sauce
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Outdoor_cooking - Seafood -  Catfish Po' Boy With Hoisin-peanut Sauce Post by :Tumbarumba Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1586

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

Outdoor_cooking - Seafood - Catfish Po' Boy With Hoisin-peanut Sauce

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

Catfish:
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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