Grilled Catfish With Hoisin-Peanut Sauce

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Name: Grilled Catfish With Hoisin-Peanut Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 2 cloves garlic finely minced; 1/2 tsp ground chili paste; 1 tsp vegetable oil; 4 8-oz skinless, boneles catfish fillets; 1 cup Hoisin-Peanut Sauce recipe to follow; 5 dried black mushrooms soaked in hot water 30 minutes,drained and thinly sliced; 2 green onions thinly sliced on the diagonal; 2 tbs roasted peanuts

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INGREDIENTS

2 cloves garlic ; finely minced
1/2 tsp ground chili paste
1 tsp vegetable oil
4 8-oz skinless, boneles catfish fillets
1 cup Hoisin-Peanut Sauce ; recipe to follow
Garnish
5 dried black mushrooms ; soaked in hot water 30 minutes,drained and thinly sliced
2 green onions ; thinly sliced on the diagonal
2 tbs roasted peanuts

INSTRUCTIONS

Place the fish in the center of individual serving plates and carefully spoon the hoisin-peanut sauce on top. Do not cover the fish completely. Spring with black mushrooms, green onions,and roasted peanuts. Serve with steamed vegetables and rice.

Hoisin-Peanut Sauce

1 cup Hoisin Sauce

1/2 cup water

1/4 cup rice wine vinegar

1/3 cup pureed or finely minced yellow onion

1 tbs ground chili paste or to taste

1 tbs chopped roasted peanuts for garnish

Put first four ingredients into a small saucepan and bring to a boil. Reduce heat and let simmer for 5-7 minutes. Add a little water i too thick. Set aside to cool. Transfer mixture to a sauce dish and garnish with chili paste and chopped peanuts.

NOTES

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Grilled Catfish With Hoisin-Peanut Sauce

2 cloves garlic finely minced
1/2 tsp ground chili paste
1 tsp vegetable oil
4 8-oz skinless, boneles catfish fillets
1 cup Hoisin-Peanut Sauce recipe to follow
 Garnish
5 dried black mushrooms soaked in hot water 30 minutes,drained and thinly sliced
2 green onions thinly sliced on the diagonal
2 tbs roasted peanuts

Combine the garlic, chili paste, and oil in a shallow dish. Add the catfish fillets and let marinate for 20 minutes. Meanwhile, preheat the broiler or a grill to high heat. Just before serving heat the hoisin-peanut sauce. If sauce is too thick, thin it with a little stock or water. Grill or broil the catfish fillets until just done, 5 to 6 minutes on each side.
Place the fish in the center of individual serving plates and carefully spoon the hoisin-peanut sauce on top. Do not cover the fish completely. Spring with black mushrooms, green onions,and roasted peanuts. Serve with steamed vegetables and rice.

Hoisin-Peanut Sauce
1 cup Hoisin Sauce
1/2 cup water
1/4 cup rice wine vinegar
1/3 cup pureed or finely minced yellow onion
1 tbs ground chili paste or to taste
1 tbs chopped roasted peanuts for garnish

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 4 Servings

Calories: 68
Calories from Fat: 40 (59%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 2.7mg		0 %
Potassium 148.7mg		4 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 5.1g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 68

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