Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    jalapeno peppers -- stemmed and minced
   3                    serrano peppers -- stemmed and minced
     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 and
                        boneless
   1      cup           tomatoes -- peel, dice, chill

Preparation:

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 tomat