You may have never thought about fish fajitas, but this recipe is worth a try.  It's from The Catfish Institute, one of many on their website featuring ways to cook farm-raised catfish.  It's made for summer grilling,  can be cooked low-fat,  and is marinated for great flavor and healthier cooking over the coals.  

Catfish Fajitas

2 lbs. 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  (Note #1)
1/2 teaspoon salt
1/4 teaspoon black pepper
8 flour or corn tortillas, warmed

Salsa, sour cream (Note #2), 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.   (Note #3)

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 large skillet cook onion, red or green pepper and garlic in butter or margarine until just tender. Stir in salt and black pepper. Cut grilled catfish into chunks. Toss with onion mixture. Fill tortillas with catfish mixture. Serve with salsa, sour cream, guacamole and 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 and one or two drops of smoke flavoring before cooking if you like.