Grilled Lemongrass Catfish with Hoisin-Ginger Sauce

Description
A Catfish recipe.

Ingredients

 * For marinating Catfish:
 * 4 U.S. Farm-Raised Catfish fillets
 * 2 tablespoons vegetable oil
 * 1 tablespoon minced fresh lemon grass, or grated lemon zest, to taste
 * For the Hoisin-ginger Sauce:
 * 1 tablespoon vegetable oil
 * 2 tablespoons finely minced yellow onion
 * 1 cup hoisin sauce
 * 1 cup water
 * 1/3 cup rice wine vinegar or white vinegar
 * 1/4 teaspoon ground chili paste (optional; see Note)
 * For 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. Set aside.
 * 2) To make the sauce, heat oil in a small saucepan over medium heat.
 * 3) Add Onion and garlic and sauté for about 1 minute.
 * 4) Add hoisin sauce, water, vinegar and chili paste, if using.
 * 5) Reduce heat and simmer for about 10 minutes or until a creamy consistency.
 * 6) If sauce is too thick, add more water. Set aside.
 * 7) Prepare a grill or preheat the broiler.
 * 8) Place fillets on an oiled grill rack or broiler pan rack.
 * 9) 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.
 * 10) Place fillets on serving plates and spoon a little of the sauce on top.
 * 11) Sprinkle with green onions and peanuts and serve.