Grilled Lemongrass Catfish with Hoisin-Ginger Sauce

Recipe Description

A Catfish recipe.

4 U.S. farm-raised catfish fillets
2 tablespoons vegetable oil
1 tablespoon minced fresh lemongrass|lemon grass, or grated lemon zest, to taste
1 tablespoon vegetable oil
2 tablespoons finely minced yellow onion
1 cup hoisin sauce
1 cup water
? cup rice wine vinegar or white vinegar
¼ teaspoon ground chili paste
sliced green onions and roasted peanuts

Place catfish in a shallow pan and sprinkle with oil and lemongrass|lemon grass or lemon zest.
Set aside.
To make the sauce, heat oil in a small saucepan over medium heat.
Add onion and garlic and sauté for about 1 minute.
Add hoisin sauce, water, vinegar and chile paste, if using.
Reduce heat and simmer for about 10 minutes or until a creamy consistency.
If sauce is too thick, add more water.
Set aside.
Prepare a grill or preheat the broiler.
Place fillets on an oiled grill rack or broiler pan rack.
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.
Place fillets on serving plates and spoon a little of the sauce on top.
Sprinkle with green onions and peanuts and serve.