3 medium tomatoes
1/4 cup chopped onions
2 jalapeno peppers, seeded and finely chopped
2 tablespoons white wine vinegar or cider vinegar
3 teaspoon salt, divided
3 teaspoon paprika
3 teaspoons chili powder
1 to 1 1/2 ground cumin
1 to 1 1/2 teaspoons ground coriander
3/4 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
4 catfish filets (6 ounces each)
For salsa, in a bowl, combine the tomatoes, onion, jalapenos, vingar and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes.
Combine the paprika, chili powder, cumin, coriander, cayenne, garlic powder and remaining salt; rub over catfish. Coat the grill rack with nonstick cooking spray before starting the grill. Grill fillets uncovered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
It is always smart to wear rubber glove when slicing jalapenos.
For the salsa I always use red wine vinegar instead of white and it works fine.
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