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@@@@@ Now You're Cooking! Export Format Red's Rio Grande Catfish none 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 ** Exported from Now You're Cooking! v5.57 ** |
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