- 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
- 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.