Leslie Scott’s Coconut Catfish With Peanut Sauce

Coconut Dry Rub:

• 1/2 cup coconut, fried in coconut oil, ground
• 1 tsp lime juice powder
• 1 tbsp salt
• 1 tsp red pepper

Peanut Sauce:

• 3 tomatoes chopped
• 2 tbsp Tom yum paste
• 1 can coconut milk
• 2 tbsp toasted and ground peanuts
• 2 tsp brown sugar
• 1 tsp lime juice
• 1 tsp soy sauce
• Catfish fillets
• Rice Noodles

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Cutting Board
• Sharp Knief
• Non-Stick Fry Pan
• Blender
• Cast Iron Pot
• Wooden Spoon
• Grill Turner/Spatula

Coconut Dry Rub:

1. Grind all ingredients together.

Peanut Sauce:

1. Mix and allow to cook together for 15-20 minutes.

Catfish:

1. Coat fish with vegetable oil and rub with coconut rub.

2. Cook on a grill mat over Royal Oak charcoal for 5 minutes per side.

3. Serve over rice noodles and top with peanut sauce.