With thanks to Chef Terry Henderson, chefbynite, www.canadianpersonalchefalliance.com

4 catfish fillets, Use 6 - 8 oz filets
1 ruby red grapefruit peeled & sectioned
2 oranges peeled & sectioned
2 limes peeled & sectioned
1 lemon peeled & sectioned
1 cup red, green, and yellow bell peppers cut in fine strips
1 medium red onion finely diced

1 tbsp cilantro, chopped
1 tbsp mint, chopped
1 ounce Tequila (optional)
1 tbsp corn oil
1 dash of salt
1 dash of black pepper

Prepare the Citrus Salsa by Peeling the grapefruit, oranges, limes, lemons and cutting them into segments, place in a stainless steel bowl with the juices chop the red, green & yellow peppers, red onion and Cilantro and mix them with the fruit, add one ounce of Tequila (You can leave this out if you do not like alcohol).

Mix well together and place in the fridge, allow to marinate for at least two hours

Grill the Catfish, Season the filets with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil. Grill.

Spoon the Citrus Salsa over the charbroiled Catfish filets. Garnish with mint sprigs.

Serving Ideas: Serve with a nice rice pilaf fresh seasonal vegetables, you can cook these on the BBQ too!!