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Spicy Catalina Swai

spicytim

"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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Ingredients

20 m servings 542 cals
Original recipe yields 1 servings (1 fish fillet)

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

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, lef...

Most helpful critical review

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

Most helpful
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Least positive
Newest

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, lef...

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

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 ha...

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. S...

almost everyone in the house enjoyed this, including my very picky daughter!

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 g...

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 rea...

Very tasty and can be used on all kinds of fish. I used rock cod.

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 anyon...