2 pounds Alabama farm-raised catfish fillets
1 cup lime juice
3 cups mesquite wood chips
2 tablespoons butter
1 large onion, sliced into rings
1 large bell pepper, cut into strips
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
8 corn or flour tortillas, warmed
Salsa, sour cream, guacamole and lime wedges for serving
Place fillets in a large plastic bag. Pour lime juice over fish and marinate in refrigerator for 1 hour, no longer as juice will begin to cook the fish. Soak wood chips in enough water to cover for 1 hour.
Build charcoal fire on the grill. Place drained wood chips over medium hot coals. Brush grill with cooking oil. Place catfish on the grill and cook 5 minutes on each side.
In a large skillet, melt butter. Cook onion, bell pepper and garlic in butter until tender. Season with salt and pepper. Cut grilled catfish into chunks and toss with vegetable mixture. Fill tortillas with catfish mixture. Serve with salsa, sour cream, guacamole and lime wedges. Serves 4.