*  Exported from  MasterCook  *

                         Red's Rio Grande Catfish

Recipe By     : Chile Pepper Magazine - Sep/Oct 1990
Serving Size  : 4    Preparation Time :0:00
Categories    : Shrimp

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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  tablespoon    cumin powder
   2      tablespoons   cilantro -- minced
   4      8 oz          catfish fillets -- skinless & boneless
   1      cup           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.

                   



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NOTES : Red Caldwell is a freelance cook and food writer based in San
Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili
cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and
Skillet, has just been released by Corona Publishing of San Antonio, Texas.

Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow