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Spicy Catalina Swai

Spicy Catalina Swai

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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 {{adjustedServings}} servings

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Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • 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


  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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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.


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


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 used 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.