Cooking Swai

Swai Dinner

 

I’m not too fond of salmon (though I do plan to cook some later this week with a lot of seasoning and a sauce), but fish is healthy and easy to cook, so I do try to work some fish into our diets on a semi-regular basis.

Tilapia is an easy one to work with as it’s not to “fishy” tasting. It’s pretty bland, so it’s easy to flavor it up with whatever seasoning you prefer. I also recently discovered Swai, another simple white fish that’s easy to work with. If you’re not familiar with Swai (as I wasn’t until I recently bought some and tried it out), it is technically a “shark catfish” native to Southeast Asia, and it is now farmed in many parts of the world. It’s very similar to basa, but the filets are generally a little thinner.

I tried it out with this meal I usually make with tilapia. My grandmother used to make this for me.

 

How to make it:

Preheat oven to 350 degrees.

Marinate the fish filets in pepper and lemon or lime.

Sautee onions in a pan with olive oil, garlic, salt and pepper. Mix the onion with homemade bread crumbs (about two slices of bread for two filets, though this varies with filet size). Add a little extra olive oil to the mixture, so the bread crumbs aren’t too dry.

Cover the filets with a layer of mustard, and then top with the onion/bread crumb mixture.

Bake for about 15 minutes or until fish is flakey. Serve over a bed of rice with a side of vegetables.

 

Fish Dinner

 

Pretty easy. Pretty tasty.

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One thought on “Cooking Swai

  1. Pingback: Lemon Rosemary Tilapia | Kristamariecreations’s Weblog

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