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Red’s Rio Grande Catfish

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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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