Swai
Swai is the perfect choice for anyone who prefers a very mild flavored fish. With a firm texture and a positively affordable price, swai is sure to be a hit even with the most fish finicky members of your family. And it is also loaded with the same omega-3 fatty acids as salmon. Swai is wonderful fried or blackened but can be cooked in a variety of ways. Here's a few simple ideas.
Swai With Peach Compote
Ingredients
2 large swai fillets
4 cloves minced garlic
1 1/4 tbsp olive oil
1 1/2 cups chopped sweet red peppers
1 cup chopped green onions
2 large fresh peaches, chopped
1 cup chopped celery
1/2 tsp. red pepper
Directions
Saute red peppers and garlic for about 5-6 minutes. Add the celery and onions and saute for another 10-12 minutes or until vegetables are soft. Add peaches and red pepper. Cook for about 7 minutes stirring often with a wooden spoon. Remove from pan and set aside in a bowl. Place the swai fillets in the pan. Cook for about 5 minutes then flip.Cook for another few minutes. Fish is ready when it flakes easily when tested with a fork. Put fish in a plate and top with the peach mixture to serve.
Swai With Peach Compote
Ingredients
2 large swai fillets
4 cloves minced garlic
1 1/4 tbsp olive oil
1 1/2 cups chopped sweet red peppers
1 cup chopped green onions
2 large fresh peaches, chopped
1 cup chopped celery
1/2 tsp. red pepper
Directions
Saute red peppers and garlic for about 5-6 minutes. Add the celery and onions and saute for another 10-12 minutes or until vegetables are soft. Add peaches and red pepper. Cook for about 7 minutes stirring often with a wooden spoon. Remove from pan and set aside in a bowl. Place the swai fillets in the pan. Cook for about 5 minutes then flip.Cook for another few minutes. Fish is ready when it flakes easily when tested with a fork. Put fish in a plate and top with the peach mixture to serve.
Easy Crab Stuffed Swai
Ingredients
4 swai fillets
1 can white crab meat
1/2 cup seasoned bread crumbs
1 egg
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
salt and pepper to taste
2 tbsp. chopped fresh parsley
dash cayenne pepper
1 tsp. dry mustard powder
Old Bay seasoning
butter
Directions
Preheat oven to 350 degrees. Check crab meat with your fingers for little bits of shell and remove. In a bowl, mix together crab meat, bread crumbs, egg, onion, pepper, parsley, cayenne pepper, dry mustard and salt and pepper to taste. Spray a baking sheet. Lay swai fillets flat and fill the center with crab stuffing. Pull one side of the fish up over the stuffing then overlap with the other side. Turn over with seams down. Brush top of rolled swai with butter and season with Old Bay. Bake for about 15 minutes. Fish is ready when it flakes easily when tested with a fork.
Swai Baja
Ingredients
4 swai fillets
juice from 2 limes
1/2 cup chopped green onion
salt and pepper to taste
1 can chopped tomatoes
2-3 cloves minced garlic
Cumin
1/2 cup sliced green olives
1 small can diced chili peppers
1/4 cup chopped fresh cilantro
1/2 cup chicken broth or white wine
olive oil
Directions
In a large saute pan, heat olive oil over medium heat. Saute the swai fillets for about 2-3 minutes per side then remove to paper towel covered plate. Add a little more oil to the pan. When hot, add onions, garlic and chili peppers. Saute until onions and garlic soften a bit then add wine or chicken broth and cook until slightly bubbly. Turn down heat and add tomatoes and olives. Cook for a few minutes then add salt and pepper to taste. Put swai fillets back into pan. Spoon some of the sauce over the fish and add chopped cilantro and cumin to taste. Simmer for 2-3 minutes. Serve on bed of rice or couscous. Spoon sauce over all.
Easy Grilled Swai
Ingredients
2 large swai fillets (or 4 small)
2 tbsp. lemon juice
3 tbsp. Worcestershire sauce
1 clove minced garlic
1/2 tsp. paprika
salt and pepper to taste
Directions
Place swai in a shallow baking dish. In a bowl, mix together lemon juice, Worcestershire sauce, garlic, paprika and salt and pepper to taste. When well-blended, pour over fish and marinate in refrigerator for a couple of hours, turning once. Preheat grill to 350 degrees. Transfer swai onto a large sheet of heavy duty aluminum foil. Fold up the sides of the aluminum foil to form a rim. Pour the marinade over the fish. Grill for about five minutes on each side. Fish is ready when it flakes easily when tested with a fork.