Spicy Catalina Swai4 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“Tasty grilled fish fillet with a tantalizing color and zesty, zingy taste. I love to experiment with grilling fish and marinades, and this is one I've recently come up with. Recipe also works well with trout; haven't tried it with other types of fish, though. If cooking more than one fish, grill each in separate foil to preserve flavor.” - by spicytim
Original recipe yields 1 fish fillet
- Preheat an outdoor grill for medium-high heat.
- Place a large piece of aluminum foil on a work surface; pinch edges together forming a boat-like shape to contain liquids. Pour Catalina dressing in the middle of the aluminum foil. Place fish fillet in the dressing, turning to coat fish in dressing completely.
- Mix chile-garlic sauce, garlic powder, ground black pepper, sea salt, red pepper flakes, mustard powder, and white pepper together in a small bowl. Coat both sides of fish fillet with spice mixture. Wrap aluminum foil around coated fish fillet and dressing, sealing the edges together.
- Cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.
Amount Per Serving (1 total)
- 542 cal
- 40.5 g
- 27.4 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This is very good. Does have a little heat but not too much. Did not have the chili-garlic sauce. I used garlic and chili powder and threw in some parm chese along with the other dry spices, left out ..." See morethe mustard, and made it a dry rub that I sprinkeled on after rolling in the catalina dressing."
"First off this was awesome! Now my grill is out of order so I thought I can adapt this to the oven. Also I didn't have Catalina dressing, but I did have Dorothy Lynch which I think is similar. So I us..." See moreed just a shade less than 1/2 C of Dorothy Lynch instead of Catalina. I didn't have white pepper so I put in just 1/4 tsp of black pepper total, for fear that it might be too much. Other than that I kept the ingredients the same. I smeared the sauce on the fillets and then baked them uncovered in a baking dish for 20 minutes at 425 degrees. I cooked 2 fillets, but the recipe made enough for 3 or 4. It is a little spicy but I like spice, and I love Sriracha so it worked for me. I was worried that the 1/2 tsp. of garlic powder would be too much, but it was perfect. I think next time I might cut the temp back to 400 or cover the dish because some of the sauce ran off the fillet into the dish and did start to burn a little. Thanks for submitting the recipe."
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