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