Recipe by Allie
"I typically do not like fish. However, I love this one! It is light-tasting, and, in my opinion, does not have that 'fishy taste.' I serve this fish with English peas or green beans and wild rice or rice pilaf."
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4 (4 ounce) fillets
dry white wine
chopped fresh cilantro
ground black pepper
Made this with some rice pilaf, used the leftover juice on top of the rice.. MmmmMmmm!
I felt like it lacked something. My husband said he thought it had possibilities if it was pan seared so I will try again.
I too typically do not like fish (especially baked) and saw this on sale at the store & had never heard of it. I Googled it, read it had good reviews as a mild white fish, so I went ahead and got it. Found this recipe and used the sauce and I really like it as well as the rest of my family. Would highly recommend! Served with Hasselback potatoes, green beans & wild rice.
I came across this type of fish in the grocery store today and what caught my eye was that I had never heard of it and it was "Wild caught". I never by farm raised fish and lately thats all I have been seeing as well as color added to salmon?? So with that being said, I made a few changes. I hate cilantro. I hate the smell of it and the taste. Its just nasty to me. So instead of cilantro I used dill. I love the smell of dill and taste. I usually use dill with any fish I bake in the oven anyway. And instead of one tablespoon of lemon juice I used juice from a whole lemon, without measuring I chopped up a nice size clove of fresh garlic, instead of paprika I used a nice dash of red cayenne pepper, organic garlic powder, salt and pepper and used real butter instead of margarine. And I totally ditched the white wine. And as I was heating the mixture in the sauce pan, I gave it a little taste and it was so yummy. I actually am a fan of the fish too. Nice, light and wild caught in the US....doesnt get any better than that. And YES! I would soooo make this again! YUM!
housewife628.....if your fish monger told you it was US caught, I would not go back to him in the future. Swai is native to the rivers of SE Asia. Almost all of what you buy in the supermarkets are either frozen or previous frozen and farm raised. It might have been caught by a US citizen but he was in the Mekong Delta when he caught it.
This recipe is very good and have used it for the past 6-7 yrs with either Swai or Basa. I add 3 tbl of oleo and 2 tbl of cilanto when cooking. Also great on the grill or deep fried after dredding in egg wash and 'Dixie Fry' seasoning mix.
I loved this fish! I prepared the recipes as is, but used Old Bay Seasoning instead of paprika. Yumilicious!!!!!
I used the allrecipes phone app when in the grocery store and saw Swai fish and had no idea how to cook it. I made this recipe for dinner tonight as the ingredients are commonly stocked in my home. Everyone loved this! I served it with steamed green beans and some quinoa. To make extra sauce to put on rice or quinoa, double it. I used butter instead of margarine. This recipe is saved to my recipe box now and I'll make it again!
My husband really liked this recipe. I didn't, but I'm not a fan of fish! But I'm trying! So if your fond of fish, swai is a nice firm fish bakes, and steams well.
* Percent Daily Values are based on a 2,000 calorie diet.
Seasoned Swai Fish Fillet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 112
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