Red's rio grande catfish
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Red's rio grande catfish
Last updated 6/12/2012 1:20:09 AM. Recipe ID 51770. Report a problem with this recipe.
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      Title: Red's rio grande catfish
 Categories: Main
      Yield: 4 Servings
      2    Jalapeno peppers-stemmed
           And minced
      3    Serrano peppers  -- semmed
           And minced
    1/2 md Onion  -- diced
      2    Cloves garlic  -- pressed
      1 c  Vegetable oil
    1/2 c  Lime juice  -- freshly
    1/2 tb Cumin powder
      2 tb Cilantro  -- minced
      4    8 oz catfish fillets
           & boneless
      1 c  Tomatoes  -- peel, dice,
  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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Recipe ID 51770 (Apr 03, 2005)

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