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Grilled Chipotle Catfish with Pineapple Mint Salsa

Grilled Chipotle Catfish with Pineapple Mint Salsa


  • 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)


  • 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

  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.