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Catfish Po' Boy with Hoisin-Peanut Sauce

Source of Recipe


Cooking Light-7/02






List of Ingredients



• 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) faem-raised catfish fillets
  
• cooking spray
  
• Remaining Ingredients:
  
• 4 (2 1/2 ounce) hoagie rolls, split and lightly toasted
  
• 2 cups shredded napa cabbage
  






Instructions



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 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.
   
   
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.
   
   
6. Servings: 4
   
   
7. 401 cal, 12.1g fat, 30.1g pro, 43.7g carb, 3.2g fiber, 74mg chol, 1.8mg iron, 722mg sod, 121mg calc.