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.