For a baked variation, place the marinated fish in a lightly oiled baking dish. Sprinkle with 1 teaspoon of chile powder, salt, pepper and then bake for 20 minutes at 425 degrees. Pour the sauce over the fish and cook for another 5 minutes. Sprinkle with chopped parsley and serve.

Ingredients

* 1 1/2 lbs. boneless and skinned catfish fillets
* sea salt, freshly ground pepper
* 1/2 tsp. dried oregano
* 4 Tbs. fresh grapefruit juice
* 3 Tbs, fresh lime juice
* 2 Tbs. fresh orange juice
* 1 tsp. finely grated grapefruit peel
* SAUCE:
* 1 Tbs. safflower or canola oil
* 1/2 white onion, chopped
* 3 cloves garlic, minced
* 1 fresh jalapeno chile, chopped
* 2 lg. ripe tomatoes, diced and chopped
* sea salt and freshly ground pepper
* BATTER:
* 1 C. buttermilk
* 1/2 C. flour
* 1/2 cornmeal
* sea salt and freshly ground pepper
* pinch of cayenne pepper
* oil for frying

Directions

Place fish in a flat glass dish. Sprinkle with salt, pepper and oregano. Mix grapefruit, lime, and orange juices together with peel and pour over the fish. Cover and refrigerate for an hour. Heat the oil in a skillet. Add the onion, garlic and chile and fry. Stir in tomatoes, salt and pepper to taste and cook for 10 minutes.

Pour the buttermilk in a shallow pan or bowl. Mix the flour, cornmeal, salt, pepper, and cayenne together on a plate or pie tin. Pat fish dry, then dip each piece into the buttermilk and dredge it in the flour mixture. Pour oil into skillet. Place fish in hot oil, about 2 minutes on each side. Remove the catfish and place on absorbent paper. Plate the fish and drizzle the tomato sauce over the top. Sprinkle with parsley and serve.