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For Salsa, In A Large Bowl, Combine The Tomatoes, Onion, Jalapenos, Vinegar And 1 Teaspoon Salt. Cover And Refrigerate For At Least 30 Minutes. Combine The Paprika, Chili Powder, Cumin, Coriander, Cayenne, Garlic Powder And Remaining Salt; Rub Over Catfish. Using Long-Handled Tongs, Moisten A Paper Towel With Cooking Oil And Lightly Coat The Grill Rack. Grill Fillets, Uncovered, Over Medium Heat Or Broil 4 In. From The Heat For 5 Minutes On Each Side Or Until Fish Flakes Easily With A Fork. Serve With Salsa.
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