Red's rio grande catfish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Jalapeno peppers-stemmed | |
| And minced | ||
| 3 | Serrano peppers -- semmed | |
| And minced | ||
| ½ | medium | Onion -- diced |
| 2 | Cloves garlic -- pressed | |
| 1 | cup | Vegetable oil |
| ½ | cup | Lime juice -- freshly |
| Squeezed | ||
| ½ | tablespoon | Cumin powder |
| 2 | tablespoons | Cilantro -- minced |
| 4 | 8 oz catfish fillets skinless | |
| & boneless | ||
| 1 | cup | Tomatoes -- peel, dice, |
| Chill | ||
Directions
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