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Red’S Rio Grande Catfish

Red's Rio Grande Catfish recipe image
This vibrant dish features tender catfish fillets marinated in a bold blend of jalape&# 195;±os, serranos, garlic, and fresh lime juice. The marinade infuses the fish with a perfect balance of heat and citrus brightness, while grilling over mesquite coals adds a distinctive smoky depth. ItâÂÂs a quick-cooking meal that delivers rich, savory flavors ideal for summer evenings or casual weeknight dinners. Serve hot off the grill topped with chilled, diced tomatoes for a refreshing contrast. This recipe transforms simple ingredients into a memorable, restaurant-quality experience that is easy to prepare and universally loved.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 14.0
Dietary: Gluten-free
Description
This vibrant dish features tender catfish fillets marinated in a bold blend of jalape&# 195;±os, serranos, garlic, and fresh lime juice. The marinade infuses the fish with a perfect balance of heat and citrus brightness, while grilling over mesquite coals adds a distinctive smoky depth. ItâÂÂs a quick-cooking meal that delivers rich, savory flavors ideal for summer evenings or casual weeknight dinners. Serve hot off the grill topped with chilled, diced tomatoes for a refreshing contrast. This recipe transforms simple ingredients into a memorable, restaurant-quality experience that is easy to prepare and universally loved.
Ingredients
  • 2 Jalapeno Peppers-stemmed
Directions
  1. 1
    Combine jalapeños, serrano peppers, onion, garlic, vegetable oil, lime juice, cumin, and cilantro in a blender.
  2. 2
    Coarsely blend the marinade ingredients until smooth but with some texture.
  3. 3
    Place skinless, boneless catfish fillets in a single layer in a non-reactive container.
  4. 4
    Pour the marinade evenly over the fillets, ensuring they are fully coated.
  5. 5
    Cover the container and refrigerate for 30 minutes, turning the fillets once halfway through.
  6. 6
    Do not marinate for more than one hour to prevent the fish from breaking down.
  7. 7
    Preheat grill to very high heat using mesquite coals if available.
  8. 8
    Grill the fillets for 2-4 minutes per side, basting frequently with the reserved marinade.
  9. 9
    Remove from grill when fish is opaque and flakes easily with a fork.
  10. 10
    Plate the fillets and top each with 1/4 cup of chilled, diced tomatoes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 14.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.0g4%
Sugars 2.4g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use mesquite charcoal or wood chips for the best smoky flavor, but any high-heat grill works.

Do not exceed one hour of marinating time, as the acid in the lime juice will begin to "cook" the fish and make it mushy.

For milder heat, remove seeds from the jalapeños and serranos before blending.

Ensure the grill is very hot before adding the fish to prevent sticking and to achieve a nice sear.

Serve immediately while hot for the best texture and flavor contrast with the cold tomato topping.

Keywords: catfish, grilled, marinade, lime, jalapeno, serrano, garlic, spicy, quick, easy, dinner, summer, mesquite, tomato, cilantro, vegetable oil, cumin, seafood, bbq, tex-mex
Read it online: https://www.chefs-mate.com/recipe/reds-rio-grande-catfish/