Rio Grande Catfish

Catfish fillets marinated in spicy jalapeno pepper, serrano pepper, lime juice, onion, garlic, cumin powder, cilantro and vegetable oil. Fillets are grilled and served with chilled chopped tomatoes.

Ingredients -

2 Jalapeño Peppers, stemmed and minced
3 Serrano Peppers, stemmed and minute
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 ounces each) Catfish Fillets, skinless & boneless
1 cup Tomatoes, peeled, diced, chilled

Preparation:

1. Combine jalapeño peppers, serrano peppers, onion, garlic, vegetable oil, lime juice, cumin and cilantro in blender. Blend until coarse.

2. Place catfish fillets in ceramic baking dish. Coat fillets with marinade.

3. Marinate 30 minutes.

4. Preheat grill to high heat.

5. Grill fillets 3 minutes per side.

6. Baste with marinade last minute of grilling.

7. Remove to serving platter.

8. Top each fillet with 1/4 cup chilled chopped tomatoes.

Cooking Tip

Jalapeño and Serrano Peppers

Do not remove the seeds from the minced peppers for an even spicier dish.

Fish Cooking Tip

Frozen Seafood

Recent developments in technology flash freeze freshly caught seafood products, locking in color, moisture, and flavor. The results are top quality products available year round.