Ingredients
3 medium tomatoes, chopped1/4 cup chopped onion2 jalapeno peppers, seeded and finely chopped2 tablespoons white wine vinegar3 teaspoons salt, divided3 teaspoons paprika3 teaspoons chili powder1 to 1-1/2 teaspoons ground cumin1 to 1-1/2 teaspoons ground coriander3/4 to 1 teaspoon cayenne pepper1/2 teaspoon garlic powder4 catfish fillets (6 ounces each)
Preparation
For salsa, in a large bowl, combine the tomatoes, onion, jalapenos, vinegar 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. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill fillets, uncovered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
