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Rio Grande Catfish
2 jalapeno peppers -- stemmed and minced
3 serrano peppers -- stemmed and minced
1/2 medium onion -- diced
2 cloves garlic -- pressed
1 cup vegetable oil
1/2 cup lime juice -- freshly squeezed
1/2 tablespoon cumin powder
2 tablespoons cilantro -- minced
4 8 oz catfish fillets -- skinless and boneles
1 cup tomatoes -- peel, dice, chill
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 1/4 cup of chilled chopped tomatoes.