BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Outdoor_cooking - Seafood - Catfish Po' Boy With Hoisin-peanut Sauce

Famous Authors (View All Authors)

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

If you like this book please share to your friends :

NEXT BOOKS

Outdoor_cooking - Seafood - Cedar Grilled Salmon

Soak a piece of cedar wood (from the home improvement store) in a bottle of inexpensive pinot noir wine for several hours. For the last hour or two before grilling add a side of salmon filet. Place salmon on top of the wood and sprigs of thyme on top of the fish. Grill with the lid down to capture all the yummy smoke. The salmon is protected from drying out by the wood and looks almost lacquered when cooked. The wood will be charred on the bottom so don't worry. The aroma will have the neighbors drooling. A side dish

PREVIOUS BOOKS

Outdoor_cooking - Cajun Salmon

1 tsp. salt 1 tbl. seasoned salt 1 tsp. onion salt 1/2 tsp. onion powder 1 tsp. black pepper 1/2 tsp. white pepper 1/2 tsp. cayenne 1/4 tsp. paprika 1/4 tsp. parsley flakes 1/2 tsp. celery seed Sprinkle on and rub in. Let marinate about 1/2 hour, then pop it on the heated grill, cook till it flakes with a fork.

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

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

Outdoor_cooking - Seafood - Cedar Grilled Salmon

Outdoor_cooking - Cajun Salmon