| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood | 4 | Servings | ||
INGREDIENTS
| 2 | Jalapeno peppers — stemmed | |
| And minced | ||
| 3 | Serrano peppers — semmed | |
| And minced | ||
| 1/2 | md | Onion — diced |
| 2 | Cloves garlic — pressed | |
| 1 | c | Vegetable oil |
| 1/2 | c | Lime juice — freshly |
| Squeezed | ||
| 1/2 | tb | Cumin powder |
| 2 | tb | Cilantro — minced |
| 4 | 8 oz | |
| & boneless | ||
| 1 | c | Tomatoes — peel, dice, |
| Chill | ||
| Catfish fillets — skinless |
INSTRUCTIONS
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 tomatoes. Recipe By : Chile Peppe Magazine - Sep/Oct 1990 From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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