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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. |