Red's Rio Grande Catfish

      2    Jalapeno peppers ; stemmed a      1/2 c  Lime juice ; freshly squeeze
      3    Serrano peppers ; semmed and      1/2 tb Cumin powder
    1/2 md Onion ; diced                       2 tb Cilantro ; minced
      2    Cl Garlic ; pressed                 4    8 oz catfish fillets ; skinl
      1 c  Vegetable oil                       1 c  Tomatoes ; peel, dice, chill

  Recipe by: Chile Pepper Magazine - Sep/Oct 1990

  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 singl
  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 hou
  (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 tomato