Grilled Catfish w/Tomato & Corn Salsa & Yellow Rice

Grilled Catfish w/Tomato & Corn Salsa & Yellow Rice

4 - 6 oz catfish filets
2 cans whole kernel corn (or 1 16oz package frozen corn)
1 can tomatoes and green chilies (or 2 whole medium tomatoes, 2 large jalapeno peppers)
2 cups yellow rice
3 cups Balsamic vinegarette
1 tbsp garlic powder
1 tbsp cajun seasoning
2 tbsp lemon pepper
4 tbsp olive oil
5 cups water

Preheat grill and rub with olive oil. In a large saucepan, boil 4 cups of water with 2 tbsp olive oil. Add yellow rice, stirring for 1 minute while boiling. Reduce heat to medium low and cover pot with a tight fitting lid. Simmer for 20 minutes. In a saucepan on medium heat, combine corn, chilies and tomatoes and 1 cup water. Simmer on low heat for 15 minutes, stirring occasionally. In a large bowl mix vinegarette, garlic powder, cajun seasoning, and lemon pepper. Dip catfish in vinegarette mixture and place on grill. Cook fish for 3 minutes, flip and allow to cook for 3 more minutes. Serve immediately.