Catfish Summer Rolls – TCI

Catfish Summer Rolls

Serving Size: 2

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets
  • 1⁄4 cup sweet chili sauce
  • 8 rice paper sheets
  • 1 small package of rice noodles, cooked and chilled
  • 1 cucumber, peeled and julienned
  • 1 carrot, peeled and julienned
  • 1 cup shredded iceberg lettuce
  • 8 sprigs fresh cilantro
  • 1⁄2 cup reduced-fat coconut milk
  • 3 tablespoons peanut butter
  • 1 tablespoon reduced-sodium soy sauce
  • 1⁄4 teaspoon red pepper flakes
  • 1⁄4 teaspoon sesame oil
  • 1 garlic clove, minced
  • 2 tablespoons honey

How to prepare:

PREHEAT oven to 350° F.

PLACE Catfish on sheet tray with parchment paper. Brush with half the sweet chili sauce. Cook for 10 minutes.

Remove from oven, brush on remaining sauce and continue cooking for 7 minutes. Remove from oven, and let cool slightly. Cut each fillet into four strips.

FILL a large shallow dish or pie plate with an inch or so of water, and place one sheet of rice paper in water to soak for 10 to 15 seconds. Place on cutting board, and add noodles, cucumber, carrots, lettuce and cilantro to middle of rice paper.

Top with a Catfish strip, and roll like a burrito. Repeat with remaining sheets of rice paper.

For peanut sauce, COMBINE all ingredients in a blender, and pulse until smooth.