Grilled Catfish with Salsa


4 6-8 oz. Catfish fillets.
2 lg. ripe tomatoes, peeled, seeded and quartered.
1 clove garlic, peeled.
2 scallions, chopped.
4 oz. can green chilies, chopped.
1 tsp. olive oil.
1 Tbs. lime juice.
1/4 tsp. white pepper.
1/2 tsp. garlic salt.
Salt and pepper to taste.
Cliantro or parsley (dried or chopped fresh) to taste.


Combine tomatoes, garlic, scallions, and chilies in food processor or blender until coarsely chopped. Stir in olive oil and lime juice. Add salt, pepper and cilantro to taste. Let stand for one hour before serving for flavors to develop.

Sprinkle fillets with pepper and garlic salt. Place fillets in well greased fish grilling basket over hot coals. Grill 10 minutes per inch of thickness, turning once, until fish flakes easily when tested with a fork.

Serve with salsa.

Serves 4.