Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.