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.