Ingredients Jump to Instructions ↓

  1. 2 jalapeno peppers -- stemmed and minced

  2. 3 serrano peppers -- stemmed and minced

  3. 1/2 medium onion -- diced

  4. 2 cloves garlic -- pressed

  5. 1 cup vegetable oil

  6. 1/2 cup lime juice -- freshly squeezed

  7. 1/2 tablespoon cumin powder

  8. 2 tablespoon cilantro -- minced

  9. 4 8 oz catfish fillets -- skinless and boneless

  10. 1 cup tomatoes -- peel, dice, chill

Instructions Jump to Ingredients ↑

  1. : 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.


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