Photo: Karry Hosford
Yield:
4 servings

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

How to Make It

Step 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.

Step 2

Prepare grill or broiler.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

sukeedog's Review

sukeedog
February 08, 2014
N/A

JJ1916ohio's Review

JJ1916ohio
April 18, 2011
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.