Preparation:
Sprinkle catfish with garlic salt and pepper. Place catfish in a well-oiled grill basket or on a well-oiled grill rack.
Grill on an uncovered grill directly over medium-hot coals about five minutes per side or until fish flakes easily.
In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt. Stir well. Let stand at room temperature for about 30 minutes before serving. Chill to store.
Makes 3 cups.
Serve over catfish fillets hot off the grill.
Serve with grilled potato and vegetable kabobs and Mexican cornbread. |
