Red's Rio Grande Catfish
peppers - stemmed and minced
3 serrano peppers - stemmed and
1/2 medium onion - diced
garlic - pressed
1 cup vegetable oil
lime juice - freshly squeezed
1/2 tablespoon cumin powder
2 tablespoons cilantro - minced
4 8 oz catfish fillets -
skinless & boneless
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
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