Red's rio grande catfish

Yield: 4 Servings

Measure Ingredient
2 \N Jalapeno peppers-stemmed
\N \N And minced
3 \N Serrano peppers -- semmed
\N \N And minced
½ medium Onion -- diced
2 \N Cloves garlic -- pressed
1 cup Vegetable oil
½ cup Lime juice -- freshly
\N \N Squeezed
½ tablespoon Cumin powder
2 tablespoons Cilantro -- minced
4 \N 8 oz catfish fillets skinless
\N \N & boneless
1 cup Tomatoes -- peel, dice,
\N \N Chill

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

Similar recipes