Creating a zesty accompaniment to plain grilled fish has never been easier. Using some common kitchen ingredients, I set about transmogrifying simple Swai filets from “mild” to “wild.” While grilling fish isn’t quite “Flowbee” easy, it most certainly is Rielle Hunter facile.
1.25 lb Swai Filets
2 chili powder
2 t lime juice
1 t sugar
1 can (7 oz) San Marcos brand chipotle salsa
1 C (loosely packed) chopped cilantro
1) In a bowl mix all ingredients (except the fish). This is your chili marinade du jour.
2) Place fish in a marinade-safe container and coat with marinade.
3) Let set at room temperature for 30-60.
4) Grill on a Weber charcoal grill and have a beer too.
Registering a formidable 8 out of 10 on the Chili365 “heat scale,” this recipe is not for the faint of heart nor is it suitable for those suffering from chronic heartburn. Refluxophiles would also do well to avoid this dish. Outside of the aforementioned special interest groups, I see this commodity as having some very strong appeal. Each of the ITP tried the Blazing Chipotle Chili Grilled Fish and each found it extremely spicy but nonetheless delicious. I loved the flavor and found the heat tolerable but it did push the boundaries of comfort. My head sweated and my nose began to run as I finished of the flaky, fragrant, and colorful chili fish. I would certainly make this again, perhaps with a milder chipotle salsa (and after a fresh haircut).