Grilled Lemongrass Catfish with Hoisin-Ginger Sauce

Description
A Catfish recipe.

Ingredients

 * 4 U.S. farm-raised catfish fillets

Marinade

 * 2 tablespoons vegetable oil
 * 1 tablespoon minced fresh lemon grass, or grated lemon zest, to taste

Hoisin-ginger sauce

 * 1 tablespoon vegetable oil
 * 2 tablespoons finely minced yellow onion
 * 1 cup hoisin sauce
 * 1 cup water
 * ⅓ cup rice wine vinegar or white vinegar
 * ¼ teaspoon ground chili paste

Garnish

 * sliced green onions and roasted peanuts

Directions

 * 1) Place catfish in a shallow pan and sprinkle with oil and lemon grass or lemon zest.
 * 2) Set aside.
 * 3) To make the sauce, heat oil in a small saucepan over medium heat.
 * 4) Add onion and garlic and sauté for about 1 minute.
 * 5) Add hoisin sauce, water, vinegar and chile paste, if using.
 * 6) Reduce heat and simmer for about 10 minutes or until a creamy consistency.
 * 7) If sauce is too thick, add more water.
 * 8) Set aside.
 * 9) Prepare a grill or preheat the broiler.
 * 10) Place fillets on an oiled grill rack or broiler pan rack.
 * 11) Grill or broil fillets about 4 inches from the heat source for 2 or 3 minutes on each side, or until fish flakes easily when tested with a fork.
 * 12) Place fillets on serving plates and spoon a little of the sauce on top.
 * 13) Sprinkle with green onions and peanuts and serve.