dailyrecipes
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- Joined
- Jul 2, 2005
- Messages
- 64
Rio Grande Catfish
2 Jalapeno peppers ; stemmed a
1/2 c Lime juice ; freshly squeeze
3 Serrano peppers ; semmed and 1/2 md Onion ; diced
1/2 tb Cumin powder
2 tb Cilantro ; minced
2 Cl Garlic ; pressed
4 8 oz catfish fillets ; skinl
1 c Vegetable oil
1 c 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 wa 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 singl 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 tomato.
2 Jalapeno peppers ; stemmed a
1/2 c Lime juice ; freshly squeeze
3 Serrano peppers ; semmed and 1/2 md Onion ; diced
1/2 tb Cumin powder
2 tb Cilantro ; minced
2 Cl Garlic ; pressed
4 8 oz catfish fillets ; skinl
1 c Vegetable oil
1 c 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 wa 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 singl 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 tomato.
