Rio Grande Catfish

2 jalape�o 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 oz catfish fillets - skinless & boneless 1 cup tomatoes - peel, dice, chill

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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