2 jalapeno peppers -- stemmed and minced
3 serrano peppers -- stemmed 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 tablespoon cilantro -- minced
4 8 oz catfish fillets -- skinless and
boneless
1 cup tomatoes -- peel, dice, chill
Instructions:
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.
