Spicy Catalina Swai

Spicy Catalina Swai

10
spicytim 0

"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."

Ingredients 20 m {{adjustedServings}} servings 542 cals

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Nutrition

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  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1918 mg
  • 77%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an outdoor grill for medium-high heat.
  2. 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.
  3. 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.
  4. Cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.
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Footnotes

  • Cook's Note:
  • I typically like my food extremely spicy, so you may want to take it a little easier on the crushed red pepper and Sriracha(R) hot sauce. You can let the fish sit and marinate in the refrigerator overnight (in which case the prep time will be more than 5 minutes), but it also tastes great straight onto the grill.
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Reviews 10

  1. 12 Ratings

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rvanhoy72
1/11/2013

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 the mustard, and made it a dry rub that I sprinkeled on after rolling in the catalina dressing.

LaVella Taylor
1/31/2013

My husband and I didn't like this at all.

candy bar
4/22/2013

To begin with we love Swai fish fillets. When following a recipe, I always try my best to follow the directions exactly before commenting on a dish on this website. However, with this dish we had to make our own Catalina dressing as we didn't have any on hand. I don't like white pepper so I left that out as well. The fish turned out perfectly. It took 12 minutes to cook them and the sauce was great. We have never had Swai cooked like that so it was a nice change. I made some refried rice to go with the fish and together it was as good as any oriental restaurant has to offer. The only thing I can add is the next time we make this dish together it will include the normal Catalina dressing and not our own concoction. Definitely a keeper!