• 4servings
  • 401calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, D, E, P
MineralsSilicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon dark sesame oil

  2. 2 tablespoons chopped onion

  3. 1 teaspoon minced peeled fresh ginger

  4. 3 tablespoons hoisin sauce

  5. 1 tablespoon creamy peanut butter

  6. 1 tablespoon fresh lime juice

  7. 1/4 teaspoon sugar

  8. 1/4 cup Thai chile sauce

  9. 2 garlic cloves, minced

  10. 4 (6-ounce) farm-raised catfish fillets

  11. Cooking spray

  12. Remaining ingredients:

  13. 4 (2 1/2-ounce) hoagie rolls, split and lightly toasted

  14. 2 cups shredded napa (Chinese) cabbage

Instructions Jump to Ingredients ↑

  1. To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.

  2. Prepare grill or broiler.

  3. To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

  4. Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.

  5. Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.


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