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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 27%
  • 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

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

  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 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.
  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.
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