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Grilled Lemon Grass Catfish with Hoisin-Ginger Sauce Recipe | |
American Seafood | |
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Ingredients:
4 U.S. Farm-Raised Catfish fillets Sauce: 1 tablespoon vegetable oil 2 tablespoons finely minced yellow onion 1 clove finely minced garlic 1/4 teaspoon ground chili paste (optional) 1 cup hoisin sauce (available at most supermarkets) 1/2 cup water 1/3 cup rice wine vinegar (or regular white vinegar) Marinade: 1 tablespoon minced fresh lemon grass (or zest of lemon to taste) 1 teaspoon oil Garnish: 2 green onions, sliced thin diagonally 2 tablespoons chopped roasted peanuts
Directions:
In a shallow saucepan, heat oil over moderate heat. Add garlic and onions and let sizzle for about 1 minute. (Do not let garlic burn). Add hoisin sauce, water, rice wine vinegar and chili paste. Reduce heat and allow to slowly simmer for about 10 minutes. If it's still too thick, add more water. (Sauce should have a creamy consistency). Set aside. Preheat grill or oven to 400 F. Cook the fillets for about 3 minutes on each side. Remove from heat and set aside. On individual plates, place the fillet in the center and carefully spoon the sauce on top. (Don't cover Catfish completely). Sprinkle with slivers of green onion and roasted peanuts. Rice and vegetables are a great accompaniment. Makes 4 servings. | |