Rio Grande Catfish
2 Jalapeno peppers ; stemmed a 1/2 c Lime juice ; freshly squeeze
3 Serrano peppers ; semmed and 1/2 tb Cumin powder
1/2 md Onion ; diced 2 tb Cilantro ; minced
2 Cl Garlic ; pressed 4 8 oz catfish fillets ; skinl
1 c Vegetable oil 1 c Tomatoes ; peel, dice, chill
Recipe by: Chile Pepper Magazine - Sep/Oct 1990 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 wa 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 singl
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 hou
(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 1/4 cup of chilled chopped tomato
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