Catfish Fajitas
From The Catfish Institute at Sneaky Kitchen

2 pounds U.S. farm-raised catfish fillets
1 cup lime juice (5 or 6 limes)
3 cups mesquite or hickory wood chips
1 large onion, sliced and separated into rings
1 large sweet red or green pepper, cut into strips
2 cloves garlic, minced
2 tablespoons butter or margarine 
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour or corn tortillas, warmed
Salsa, sour cream, guacamole or lime wedges for garnish.

Place catfish in a large plastic bag. Pour lime juice over fish. Seal bag and marinate in refrigerator for 1 hour (do not marinate longer; the acid in the lime juice will "cook" the fish). Soak wood chips in enough water to cover for 30 - 60 minutes.  

Drain wood chips. In a covered grill, test coals for medium-hot heat. Sprinkle wood chips over preheated coals. Lightly brush grill rack with cooking oil. Place catfish on grill rack. Cover and grill directly over medium-hot coals about 5 minutes on each side or until fish flakes easily.

Meanwhile in a lg skillet cook onion, red or green pepper & garlic in butter or margarine until just tender; stir in salt & pepper. Cut grilled catfish into chunks & toss with onion mixture. Fill tortillas with catfish mixture. Serve with salsa, sour cream, guacamole & lime wedges.
  Serves 4 or more.

Note #1:   Substitute 1 tablespoon olive oil for a healthier dish.
Note #2:   Fat-free or reduced-fat sour cream may be substituted.
Note #3:    Naturally if you can't grill, you can pan-fry or broil, but the flavor won't be the same. Try brushing the fish with a little of the lime juice mixed with one or two drops of smoke flavoring before cooking if you like.