Catfish Po'boy with Hoisin-Peanut Sauce

Photo: Karry Hosford
A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 401
Caloriesfromfat 27 %
Fat 12.1 g
Satfat 4.1 g
Monofat 3.5 g
Polyfat 3.2 g
Protein 30.1 g
Carbohydrate 43.7 g
Fiber 3.2 g
Cholesterol 74 mg
Iron 1.8 mg
Sodium 722 mg
Calcium 121 mg

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 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

Preparation

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.

Note:

David Bonom,

July 2002