1/2 cup milk
1/2 tsp. ground cumin
1 1/2 lbs. catfish fillets, skin removed
2 T. olive oil
1 medium onion, finely chopped
1/2 cup. chopped green, yellow and red pepper
1/4 cup. fresh snipped cilantro leaves
1/4 tsp. salt
1/4 cup. fresh ground pepper
4 tsp. taco sauce or chunky salsa
lemon wedges, lime wedges
Combine milk and cumin in large, plastic,zip top food storage bag. Add fillets, turning to coat. Seal bag. Chill 1 hour. In 8 inch skillet, heat oil over medium heat. Reduce heat to low. Stir in onion, chopped pepper,
cilantro, salt and pepper. Simmer, uncovered for 1-2 minutes, or until chopped pepper is tender-crisp. Set aside. Drain milk mixture from fillets; discard. Cut four 14 x 12 inch sheets of heavy duty aluminum foil. Place
1 fillet on each sheet of foil. Top each fillet with one-fourth vegetable mixture and 1 teaspoon taco sauce.
Fold long sides of foil together in locked folds. Fold and crimp shorts ends; seal tightly. Place foil packs on grill grate. Grill, covered for 11-17 minutes, or until fish is firm and opaque. Garnish with lemon and lime wedges.