Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish if frozen, rinse fish; pat dry with paper towels. Sprinkle chili powder over catfish fillets. Rub in with your fingers; set aside.
Brush radishes and onion with olive oil. For a charcoal or gas grill, place a grill tray or grill wok on the grill rack directly over medium heat. Preheat 5 minutes. Add radishes to the grill tray. Place onion on a grill rack. Cover and grill 8 to 10 minutes or until radishes and onion are tender and lightly browned, turning once or twice. Place fish fillets on a greased grill rack directly over medium heat. Grill 4 to 6 minutes per 1/2-inch thickness or until fish flakes when tested with a fork, turning once. Place bread on grill, cut side down. Grill for 1 to 2 minutes or until lightly toasted.
When cool enough to handle, slice radishes and chop onion. In a medium bowl, combine vinegar, sugar and salt. Stir until dissolved. Add radishes, onion and cabbage. Let stand 15 minutes. Drain before serving, discard liquid.
In a small bowl, combine mayonnaise and Asian chile sauce. Spread mayonnaise mixture on the cut sides of the baguette. Place fish fillets on the bottom half of the baguette. Top with drained radish mixture, cilantro and jalapeño. Top with baguette top. Cut crosswise into 4 portions.