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Red's Rio Grande Catfish

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2 jalapeno peppers; stemmed and minced
3 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 8 oz catfish fillets; skinless and boneles
1 cup tomatoes; peel, dice, chill

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. Posted to the BBQ List by Carey Starzinger on Jul 29, 1996. - - - - - - - - - - - - - - - - - - NOTES : Red Caldwell is a freelance cook and food writer based in San Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and Skillet, has just been released by Corona Publishing of San Antonio, Texas.

Yield: 4 servings

Preparation Time: 0:00


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