Red’s Rio Grande Catfish
2 jalapeno peppers – stemmed and minced
3 serrano peppers – stemmed and minute
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 & 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 chopped tomatoes.
Chile Pepper Magazine