Grilled Chipotle Catfish with Pineapple Mint Salsa

By mahto

Ingredients

• 1 cup beer
• 3 tablespoons Tabasco brand Chipotle Pepper Sauce
• 1/4 cup minced onion
• 2 tablespoons molasses
• 2 teaspoons kosher salt
• 3 tablespoons aged balsamic vinegar
• 3 tablespoons apple cider vinegar
• 4 cleaned catfish fillets, about 5 ounces each
• Oil for coating grill screen and fish
• 3/4 cup Chipotle Grilling Sauce
• 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 -1 Serrano chile (to taste), finely chopped, seeds and stem removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped mint leaves

Details

Servings 4
Adapted from tabasco.com

Preparation

Step 1

Combine the beer, Tabasco Chipotle Sauce, 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.

Heat the grill. In the meantime, mix all of the salsa ingredients in a bowl; set aside.
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. Brush with Chipotle Grilling Sauce and grill 1 more minute.

Serve topped with some of the salsa with the remainder on the side.

Makes 4 servings, 2 cups salsa.