Catfish Po'boy with Hoisin-Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic. Ingredients:
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 garlic cloves, 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 (chinese) cabbage |
Directions:
1. 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.
2. Prepare grill or broiler.
3. To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
4. 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.
5. 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.
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