Lemony Sriracha Grilled Sac-A-Lait

2-4 (about 1 lb. each) fresh whole sac-a-lait or your favorite fish
½ c. Cajun green chow-chow
¼ c. Creole mustard
¼-1/2 c. Sriracha (depending on how spicy you like it)
Sea salt, red/black pepper, garlic powder
2 large Vidalia onions, thinly sliced
6 whole lemons, sliced
Olive oil
Paprika
White Wine Lemon Butter Sauce plus ½ c. Sriracha

1. Rinse off fish and pat dry.
2. Mix the chow-chow, mustard and Sriracha in a small bowl.
3. Season fish with sea salt, red/black pepper and garlic powder. If you like spicy, you will be okay with these ingredients if not watch the amount of pepper and Sriracha sauce.
4. Rub the Sriracha mixture all over both sides of fish.
5. On a grill basket, spray with PAM and put a layer of onions, then a layer of sliced lemons.
6. Lay the fish on the lemons/onions. Top this with more lemon slices and top this with the rest of onion slices.
7. Drizzle with olive oil and sprinkle with paprika.
8. Place the top of grill basket on.
9. Place on medium to high grill, turning as needed and basting with WHITE WINE LEMON BUTTER SAUCE WITH ADDED SRIRACHA.
10. Depending on thickness of fish, it will take anywhere from 45 minutes to a hour. Remember the onion/lemon layers will block the heat getting to the fish quicker. This is why it will take longer to cook than if plain.
11. Remove from oven, take off top of grill basket and lift out or flip onto a serving platter. Serve extra basting sauce on side.

WHITE WINE LEMON BUTTER SAUCE
1 stick butter
3 chopped shallots or one small onion
3 T. minced garlic
1 c. lemon juice
1 bottle of Wishbone Italian dressing or any brand you like
1 c. of white wine or leftover white wine that is not suitable for drinking anymore
½ c. Lea and Perrins
2 T. Tabasco
½ c. Sriracha

1. Melt butter.
2. Saute shallots or onions.
3. Add garlic.
4. Add rest of ingredients.
5. Let simmer for 5 minutes.
6. Store leftovers in refrigerator.
*****I use this when basting steaks, chicken or fish.