Unbreaded frozen farm-raised catfish fillets
or strips, partially thawed
Hoisin sauce
Molasses
Soy sauce
Dark sesame oil
Coriander, ground
Garlic, minced
Orange zest, fresh
Cumin, ground
Red pepper flakes
Non-stick cooking spray
Toasted-almond rice
Stir-fried vegetable melange
Scallions, sliced
|
6 lb. 24x4 oz
.
1 1/2 cups
1 cup
2/3 cup
1/2 cup
3 Tbsp.
2 Tbsp
2 Tbsp
1 1/2 Tbsp.
2 1/2 tsp.
as needed
3 qt.
3 qt.
1 1/2 cups |
1. Place catfish in full-sized shallow steamtable
pan.
2. In bowl combine hoisin sauce, molasses,
soy, sesame oil, coriander, garlic,
orange,
cumin andred pepper. Brush mixture
evenly
over catfish(approx. 1 Tbsp. per fillet),
cover and refrigerateCseveral hours
or overnight.
Marinade may prepared ahead and kept
covered
and refrigerated up to one week.
3. Place marinated catfish on heavily
sprayed
sheet pan. Grill 3-6 minutes or broil
2-4
inches from heat source until springy
to
the touch, about 5-6 minutes or it
reaches
a correct internal temperature. Hold
up to
30 minutes at 175°F. - 200°F. with
a minimum
internal temperature.
4. Serve each portion of catfish with
1/2
cup almond rice and 1/2 cup vegetables.
Garnish
fish with a sprinkling of sliced scallions.
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