Red’s Rio Grande Catfish

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.

Serves 4.

Chile Pepper Magazine

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