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    Fish/Seafood: Red's Rio Grande Catfish

    Source of Recipe

    Chile Pepper Magazine - Sep/Oct 1990

    List of Ingredients

    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

    Recipe

    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.

 

 

 


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