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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.



 

 

 


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