Grilled Catfish With Salsa

4 catfish fillets
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Salsa:
3 medium tomatoes, chopped
1/4 cup chopped onion
2 medium jalapeno peppers, chopped
2 tablespoons white wine vinegar
1 teaspoon salt

Sprinkle catfish with garlic salt and pepper. Place catfish in a
well-oiled grill basket or on a well-oiled grill rack. Grill on an
uncovered grill directly over medium-hot coals about five minutes per side
or until fish flakes easily. In a bowl combine tomatoes, onion, jalapeno
peppers, vinegar and salt. Stir well. Let stand at room temperature for
about 30 minutes before serving. Chill to store. Makes 3 cups. Serve over
catfish fillets hot off the grill. Serve with grilled potato and vegetable
kabobs and Mexican cornbread. Makes 4 servings.

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