Red's Rio Grande Catfish

Course : Fish
Serves: 4
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2 medium jalapeno peppers -- stemmed and minced
3 medium 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 fillets 8 oz catfish fillets -- skinless and boneles
1 cup tomatoes -- peel, dice, chill

Preparation / 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 1/4 cup of chilled chopped tomat

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