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.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
1
Yield:
1 fish fillet
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat.

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  • 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.

Tips

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.

Nutrition Facts

542 calories; protein 17.1g 34% DV; carbohydrates 27.4g 9% DV; fat 40.5g 62% DV; cholesterol 55.7mg 19% DV; sodium 1917.6mg 77% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2013
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. Read More
(11)

Most helpful critical review

Rating: 2 stars
02/01/2013
My husband and I didn't like this at all. Read More
(7)
16 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/11/2013
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. Read More
(11)
Rating: 2 stars
01/31/2013
My husband and I didn't like this at all. Read More
(7)
Rating: 5 stars
12/10/2012
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. Read More
(4)
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Rating: 4 stars
04/22/2013
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! Read More
(3)
Rating: 4 stars
01/18/2015
almost everyone in the house enjoyed this including my very picky daughter! Read More
(1)
Rating: 5 stars
03/23/2014
This was my first time trying Swai and I am so glad this is the recipe I chose. I was very hesitant because Catalina dressing is a little too sweet for me on a salad but pair it with the other goodies in this recipe and slap it on fish and you have yourself a winner. It is rather spicy though so if you are sensitive to that you might want to leave out the crushed pepper flakes or cut back on the Sriracha. Can't wait to try this one on catfish this summer! Read More
(1)
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Rating: 4 stars
07/16/2013
This was a very good recipe. The fish was not the typical flavor and that was good. We have made this twice. The second time we subbed out the mustard for Curry Powder and it gave the fish a really interesting zing. Read More
(1)
Rating: 5 stars
05/07/2017
Made this in the oven. I added Catalina to the dry ingredients and brushed it on the Swai. Sided it with asparagus that I cooked next to the Swai and a chopped salad. Would recommend it to anyone! Read More
Rating: 4 stars
05/28/2014
I just made this. (Blue dish) pretty yummy! I guess I just like my spicy too much so I added more sriracha. Yummy yummy in my tummy. Read More