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| Spicy Catalina Swai |
"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 :
- 1 (4 ounce) fillet swai fish
- 3/8 cup Catalina salad dressing
- 1 teaspoon chile-garlic sauce (such as Sriracha®)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 3/8 teaspoon sea salt
- 3/8 teaspoon crushed red pepper flakes
- 1/4 teaspoon mustard powder
- 1/4 teaspoon ground white pepper
Instructions :
| Prep : 10M | Cook : 1M | Ready in : 20M |
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- 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.
Notes :
- 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® 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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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