Grilled Chipotle Catfish with Pineapple Mint Salsa

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For the catfish

  • 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


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.

Recipe by Dave Joachim and Andrew Schloss.

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