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Grilled Lemon Grass Catfish with Hoisin-Ginger Sauce

Grilled Lemon Grass Catfish with Hoisin-Ginger Sauce


  • 4 U.S. Farm-Raised Catfish fillets
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh lemon grass, or grated lemon zest, to taste

Hoisin-Ginger Sauce

  • 1 tablespoon vegetable oil
  • 2 tablespoons finely minced yellow onion
  • 1 cup hoisin sauce
  • 1 cup water
  • 1/3 cup rice wine vinegar or white vinegar
  • 1/4 teaspoon ground chili paste (optional; see Note)

  1. Place catfish in a shallow pan and sprinkle with oil and lemon grass or lemon zest. Set aside.
  2. 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 chili 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.
  3. Prepare a grill or preheat the broiler.
  4. 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.

Notes: Hoisin sauce and chili paste are available at Asian markets.