Serves 4

For Fillets
4 U.S. Farm-Raised Catfish fillets, 180 to 250 g (6 to 8 oz) each
10 mL (2 tsp) olive oil
5 mL (1 tsp) garlic salt
2 mL (1/2 tsp) cracked black pepper
1 mL (1/4 tsp) ground red pepper

For Salsa
250 mL (1 cup) mango, peeled and diced
250 mL (1 cup) papaya, peeled and diced
15 mL (1 tbsp) minced green onion
15 mL (1 tbsp) minced red jalapeno
30 mL (2 tbsp) fresh lime juice
15 mL (1 tbsp) honey

For Fillets
Preheat grill. Rinse fillets and pat dry. Brush each fillet with 2 mL (1/2 tsp) olive oil. Combine seasonings and sprinkle 2 mL (1/2 tsp) of mixture on the rounded side of each fillet.

Grill fillets over high heat, rounded side down, for 3 to 4 minutes. Turn fillets over and grill for 3 to 4 minutes or until fish flakes easily when tested with a fork. Serve with Mango Salsa.

For Salsa
Combine all ingredients in a bowl. Mix well. Let stand at room temperature for 20 minutes. Use a slotted spoon to serve. Yields about 2 cups (500 mL).