A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic.
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
How to Make It
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.
Pretty tasty. My fish hating DH also enjoyed it. For me it was a pantry meal. I used chunky peanut butter since that's what I always keep on hand, and some flounder that I had in the freezer.
I didn't have Thai chili sauce but I did have Lee Kum Kee Chili Garlic Sauce so I used that, and, because we like things spicy, mixed in a bit of Sriacha into it. The hoisin-peanut sauce for this is outstanding and made both of us want to eat it by itself. The picture is a little deceiving and shows what looks like tomatoes, so I sliced some up and threw them on. I set aside the napa cabbage called for in the recipe and then used what was left to make a quick Asian inspired slaw. I'll make this again.
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