Red's Rio Grande Catfish Recipe - Cooking Index
Red's Rio Grande Catfish Recipe - Cooking Index
| 2 | Jalapeno peppers - stemmed and minced | |
| 3 | Serrano peppers - stemmed and minced | |
| 1/2 | Onion - diced (medium) | |
| 2 | Garlic - pressed | |
| 1 cup | 237ml | Vegetable oil |
| 1/2 cup | 118ml | Lime juice - freshly squeezed |
| 1/2 tablespoon | 7.5ml | Cumin powder |
| 2 tablespoons | 30ml | Cilantro - minced |
| 4 | 8 oz catfish fillets - skinless and boneles | |
| 1 cup | 62g / 2.2oz | 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 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.
Source:
Chile Pepper Magazine - Sep/Oct 1990
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.