Catfish Po'Boy With Hoisin-Peanut Sauce

• 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 garlic cloves, minced
• 4 (6-ounce) farm-raised catfish fillets
• Cooking spray
• Remaining ingredients:
• 4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
• 2 cups shredded napa (Chinese) cabbage

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.

dark sesame oil, onion, fresh ginger, hoisin sauce, peanut butter, lime juice, sugar, chile sauce, garlic, cooking spray, remaining ingredients, hoagie rolls, cabbage

Taken from www.myrecipes.com/recipe/catfish-poboy-with-hoisin-peanut-sauce (may not work)