Stir together 2 tablespoons oil, 1 tablespoon lime juice, and 4 teaspoons Mexican seasoning in a medium bowl. Add catfish; toss to coat. Refrigerate until ready to cook.

Whisk together remaining 3 tablespoons oil and 3 tablespoons lime juice, honey, and remaining 1½ teaspoon Mexican seasoning in a medium bowl. Remove and reserve 3 tablespoons cilantro to remaining dressing in bowl. Cover and chill.

Combine mango, remaining 2 tablespoons red onion, and 1 tablespoon cilantro in a medium bowl. Drizzle with reserved 3 tablespoons dressing; toss to coat and set aside.

Preheat charcoal or gas grill for direct cooking over medium-high heat (375°). Spray grill basket with nonstick spray; place on grill to preheat.

Place catfish mixture, in a single layer, in prepared grill basket. Grill fish for 4 to 6 minutes or until fish reaches 145°, turning halfway through.

Place peach halves on grill rack, cut sides down. Grill 2 to 3 minutes or until lightly charred. Peel and chop grilled peach halves. Add to mango mixture; toss to combine.

To serve, divide rice among 4 serving bowls; pushing rice to one side of bowls. Place coleslaw mixture and pinto beans in other half of each bowl. Top with cooked catfish, mango-peach salsa, guacamole, queso fresco, and jalapeño. Garnish with additional cilantro, if desired.