Ingredients:

3 medium tomatoes, chopped
1/4 cup chopped onion
2 jalapeno peppers, seeded and finely chopped
2 Tbsp white wine vinegar
1/4 tsp salt
4 Tbsp Urban Accents Rio Grande Chili Blend
4 6-oz catfish fillets

Directions:

In a small bowl, combine tomatoes, onion, jalapenos, vinegar and salt.  Cover and refrigerate for at least 30 minutes. 

Spray grill rack with nonstick spray and preheat to medium-high heat.  Rub Rio Grande Chili Blend over catfish.  Grill fillets for 5 minutes on each side or until fish flakes easily with a fork.  Serve with salsa.