Catfish Po'boy with Hoisin-Peanut Sauce
A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic.
YIELD: 4 servings
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
4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
2 cups shredded napa (Chinese) 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 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.
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.
Calories: 401; Fat: 12.1g; Saturated fat: 4.1g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 3.2g; Protein: 30.1g; Carbohydrate: 43.7g; Fiber: 3.2g; Cholesterol: 74mg; Iron: 1.8mg; Sodium: 722mg; Calcium: 121mg
Cooking Light JULY 2002