Recipe - Reds Rio Grande Catfish

2 Jalapeno peppers stemmed
And minced
3 Serrano peppers semmed
And minced
One half md Onion minced
2 Cloves garlic pressed
1 cup Vegetable oil
One half cup Lime juice freshly
Squeezed
One half tablespoon Cumin powder
2 tablespoon Cilantro minced
4 8 oz
& boneless
1 cup Tomatoes peel, dice,
Chill
Catfish fillets skinless

In this part of the country, the table fish of choice is the catfishat
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
wellfried 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 nonreactive 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 24 minutes per side, basting with the
marinade. Place each filet on a plate, and top with One fourth cup of chilled
chopped tomatoes.

Recipe By : Chile Peppe Magazine Sep/Oct 1990

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip