|3||Serrano peppers -- semmed|
|½ medium||Onion -- diced|
|2||Cloves garlic -- pressed|
|1 cup||Vegetable oil|
|½ cup||Lime juice -- freshly|
|½ tablespoon||Cumin powder|
|2 tablespoons||Cilantro -- minced|
|4||8 oz catfish fillets skinless|
|1 cup||Tomatoes -- peel, dice,|
In this part of the country, the table fish of choice is the catfish--at least it's the most common. You can usually order this fish prepared any way that you like it, as long as it's fried. Now, I've no complaints with a well-fried catfish, but there had to be another way.
So a couple of nights ago, a few friends were over and we tried out this idea. Our "impartial" panel of judges decided that this was a definite keeper, and we are pleased to pass it on to you, literally, hot off the grill!
Combine the first eight ingredients in a blender and coarsely blend.
Place the filets in a non-reactive container large enough to hold them in a single layer. Pour the marinade over the filets and cover.
Turn the filets once after thirty minutes. After a total marinating time of no more than one hour (any longer and they'll start to fall apart), grill them quickly over very hot mesquite coals, about 2-4 minutes per side, basting with the marinade. Place each filet on a plate, and top with ¼ cup of chilled chopped tomatoes.
Recipe By : Chile Pepper Magazine - Sep/Oct 1990
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