Serves 6

6 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each

1/2 tsp (2 mL) freshly ground white pepper

3/4 tsp (4 mL) garlic powder

2 cups (500 mL) salsa (recipe below)

Salsa

4 medium ripe U.S.A. tomatoes, chopped

1 green pepper, seeded and chopped

1 yellow pepper, seeded and chopped

1/2 cup (125 mL) minced red onion

1/4 cup (50 mL) snipped fresh chives

1 jalapeno pepper, seeded and minced

1 teaspoon (5 mL) salt

1/2 teaspoon (2 mL) freshly ground black pepper

Stir all salsa ingredients together until mixed. Cover and chill until ready to serve

Preheat the barbecue.

Sprinkle catfish with the pepper and garlic powder.
When ready to grill, place catfish on an oiled perforated grill rack over the fire. Grill until fish flakes easily with a fork, about 8 to 10 minutes, turning once halfway through cooking. Serve topped with salsa.