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. Add onion and garlic and sauté for about 1 minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10 minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.

3. Prepare a grill or preheat the broiler.

4. Place fillets on an oiled grill rack or broiler pan rack. 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. Place fillets on serving plates and spoon a little of the sauce on top. Sprinkle with green onions and peanuts and serve.