Spicy Catalina Trout

This recipe is for a marinated grilled fish filet that mixes the sweet tanginess and tantalizing color of Catalina dressing along with the hot and spicy flavor of the beloved rooster sauce. If you're cooking more than one fish (which you probably are, even if it's just you that's eating), cook each in a separate foil to preserve flavor. If I know I'm going to be making this, I usually prepare the fish the night before the meal and let it sit and marinate in the refrigerator overnight, but it also tastes great straight onto the grill. In addition to trout, I've made this recipe with tilapia, swai, and flounder, but the best tasting fish is the fish you've caught yourself (or that Dad has caught himself, until he teaches me how to fish better)!

Ingredients:

• 1 (4-6 oz.) fillet rainbow trout
• 3/8 c Kraft Catalina salad dressing
• 1 tsp. Huy Fong Sriracha sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 3/8 tsp. sea salt
• 3/8 tsp. crushed red pepper flakes
• 1/4 tsp. ground mustard
• 1/4 tsp. ground white pepper

Take a sheet of aluminum foil and pinch up the edges to keep liquids from spilling out while seasoning and marinating the fish. 

Pour the Catalina dressing in the middle of the foil, then place trout in the dressing, flipping and spreading until it is coated in the dressing. 

Distribute spices evenly to both sides of the fish, then wrap it up in the foil.

Put in a bowl or kind of dish to catch any leaks while it sits, and put this in the refrigerator to marinate overnight. Or, if you're too impatient, throw it on the grill immediately! Grill over medium-high heat until the fish is opaque and flakes easily. Will cook in 8 to 10 minutes.