Grilled Chipotle Catfish with Pineapple Mint Salsa

The Grill
Gas:
Direct heat – medium -high (425 to 450°F)
Clean oiled grate

Charcoal:
Direct heat – light ash
12" X 12" charcoal bed (about 3 dozen coals)
Clean oiled grate on lowest setting

Wood:
Direct heat – light ash
12" x 12" 3-inch to 4-inch deep bed
Clean oiled grate set 2 inches above fire

Timing
Prep:
10 minutes (plus 30 minutes for marinating)
Grill:
5 minutes

Makes 4 servings, 2 cups salsa

Ingredients

For the catfish:
1 cup beer
3 tablespoons Tabasco® Chipotle pepper sauce
1/4 cup minced onion
2 tablespoons molasses
2 teaspoons kosher salt
3 tablespoons aged balsamic vinegar
3 tablespooons apple cider vinegar
4 cleaned catfish fillets, about 5 ounces each
Oil for coating grill screen and fish
3/4 cup Chipotle Grilling Sauce (see recipe)

For the salsa:
1 cup (about 10 ounces) finely chopped fresh pineapple
1 cup finely chopped fresh tomato
1/4 cup finely diced red onion
1/2 to 1 Serrano chile (determined by how hot you like it), seeds and stem removes, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons chopped mint leaves

Directions

  1. Combine the beer, Tabasco®, onion, molasses, salt, and vinegars in a large zipper bag. Seal bag and shake until the salt dissolves.  Open the bag, add the catfish and massage marinade into all areas of the fish; seal the bag and refrigerate for 30 minutes to 1 hour.
  2. Heat the grill as directed above. While the grill is heating mix all of the salsa ingredients in a bowl; set aside
  3. Brush the grill grate and coat with oil. Remove fish from marinade and pat the surfaces dry. Brush with oil. Grill for about 3 minutes per side, until the surface is lightly browned and the fish is still firm. 
  4. Brush with Chipotle Grilling Sauce and grill 1 more minute.
  5. Serve topped with some of the salsa and serve the remainder on the side.