Ingredients Jump to Instructions ↓

  1. 2 Jalapeno peppers - stemmed and minced

  2. 3 Serrano peppers - stemmed and minced

  3. 1/2 Onion - diced (medium)

  4. 2 Garlic - pressed

  5. 1 cup 237ml Vegetable oil

  6. 1/2 cup 118ml Lime juice - freshly squeezed

  7. 1/2 tablespoon 7 1/2ml Cumin powder

  8. 2 tablespoons 30ml Cilantro - minced

  9. 4 8 oz catfish fillets - skinless and boneles

  10. 1 cup 62g / 2 1/5oz Tomatoes - peel, dice, chill

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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