Catfish Po’ Boy

Catfish Po’ Boy

***Sauce***
1 teaspoon dark sesame oil
2 tablespoons chopped onion
1 teaspoon minced peeled fresh ginger
3 tablespoons hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
1/4 teaspoon sugar

***Catfish***
1/4 cup Thai chile sauce
2 cloves garlic, minced
4 (6 ounce size) catfish fillets
cooking spray

***To Make Sandwich***
4 hoagie rolls, split and lightly toasted
2 cups shredded Napa cabbage

Directions:
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.

Prepare grill or broiler.

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

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.

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