Red's Rio Grande Catfish


Course : Grilling
Source:
Serves: 4
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Ingredients:


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 catfish fillets -- skinless and boneless 8 oz

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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