Reds Rio Grande Catfish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Jalapeno peppers-stemmed,
And minced,
3: Serrano peppers, semmed
And minced,
1/2 medium: Onion, diced
2 Cloves: garlic, pressed
1 cup: Vegetable oil,
1/2 cup: Lime juice, freshly
Squeezed,
1/2 tbsp: Cumin powder,
2 tbsp: Cilantro, minced
4: 8 oz catfish fillets skinless,
& boneless,
1 cup: Tomatoes, peel, dice,
Chill,
Directions:
In this part of the country, the table fish of choice is the
catfish--at least its the most common. You can usually order this
fish prepared any way that you like it, as long as its fried. Now,
Ive 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 theyll 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.
Recipe By : Chile Pepper Magazine - Sep/Oct 1990
Source from luhu.jp
catfish--at least its the most common. You can usually order this
fish prepared any way that you like it, as long as its fried. Now,
Ive 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 theyll 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.
Recipe By : Chile Pepper Magazine - Sep/Oct 1990
Source from luhu.jp
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