|Milk||1⁄2 Cup (8 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Catfish fillets||1 1⁄2 Pound, skin removed (6 Ounce Each)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, finely chopped (1 Cup)|
|Chopped pepper||1⁄2 Cup (8 tbs) (Green Red/Yellow)|
|Snipped cilantro||1⁄4 Cup (4 tbs)|
|Ground pepper||1⁄4 Teaspoon|
|Taco sauce/Salsa||4 Teaspoon|
Combine milk and cumin in large, sealable plastic food-storage bag.
Add fillets, turning to coat.
Chill 1 hour.
In 8-inch skillet, heat oil over medium heat.
Cook for 2 to 3 minutes, or until onion is tender.
Reduce heat to low.
Stir in chopped pepper, cilantro, salt and pepper.
Simmer, uncovered, for 1 to 2 minutes, or until chopped pepper is tender-crisp.
Prepare grill for high direct heat.
Drain and discard milk mixture from fish.
Cut four 14 x 12-inch sheets of heavy-duty foil.
Place 1 fillet on each sheet of foil.
Top each fillet with one-fourth of vegetable mixture and 1 teaspoon taco sauce.
Fold long sides of foil together in locked folds.
Fold and crimp short ends; seal tightly.
Place packets on cooking grate.
Grill, covered, for 11 to 17 minutes, or until fish is firm and opaque and just begins to flake.
Garnish with lemon and lime wedges, if desired.