Swai Fish Recipes

Preparation Tip: For all recipes using Swai fish, thaw and rinse the frozen fillets thoroughly and pat dry.
Southern Fried Swai with Country Coleslaw
Serves 4
*These recipes offer healthy alternative preparations
4-5 oz Swai fish fillets, thawed and cleaned, as above
1/2 cup all purpose flour
3 tbsp coarse ground yellow corn meal
1 egg
¼ cup milk or milk substitute
1/8 tsp salt
pinch of cayenne
dash black pepper
Olive Oil for frying
Pour milk into shallow bowl and set aside. Beat egg thoroughly in shallow bowl and set aside. Mix flour, corn meal and seasonings thoroughly in shallow bowl.
Coat fish fillets first in milk, then in egg, then press each side of fillet into the flour mixture and set aside.
Pour oil into the bottom of a deep skillet to a depth of ¼ inch. Heat over medium high heat until a drop of water splatters in the oil. Gently place coated fish in pan and fry for one minute. Using a spatula, gently turn the fillets over and fry for one more minute. Remove fillets to serving dish and cover for one or two minutes prior to serving.
*Healthy recipes hint: eliminate the breading and oil for frying to reduce fat and carbohydrates. Sprinkle seasoning blend evenly onto each side of the fishfillets and coat the frying skillet with a non-stick spray. Heat until a drop of water dances on the surface. Place the fish into the pan and cover for 1 minute. Gently turn the fillets, cover and remove from heat. Allow fish to steam for 1 minute; remove and serve.
Coleslaw
¼ head of green cabbage, finely shredded (about 2 cups)
¼ head of red cabbage, finely shredded (about 2 cups)
2 medium carrots, washed and grated
1 stalk of celery, minced
Dressing
4 Tbsp prepared mayonnaise
2 Tbsp Rice Wine Vinegar
2 tsp sugar
Whisk ingredients together until smooth. Place prepared vegetables into large mixing bowl, cover with dressing and toss until well blended. Coleslaw recipesmay be prepared ahead of time and tossed prior to serving.salt and pepper to taste
Broiled Swai Fillets with Brown and Wild Rice and Brussels Sprouts
Serves 4
Recipes hint: Supply one or two quarters of Meyer Lemon to diners to dress their fish to taste
4-5 oz Swai fillets, cleaned and dried
1/8 tsp dried dill weed
dash sage
½ tsp salt
1/8 tsp pepper
Stir together seasoning blend and sprinkle evenly over the four fish fillets. Place prepared fillets on baking sheet that has been covered in foil and sprayed with a non-stick spray. Set aside until side dishes are ready for serving.
Heat broiler to 500 degrees Fahrenheit. Place fish fillets on broiler pan or baking sheet that has been covered in aluminum foil and sprayed with non-stick spray. Slide fish fillets under broiler for 30 seconds; remove from heat. Using a spatula, gently turn fillets and return to broiler compartment. Turn off heat and let fish rest for up to 1 minute. Remove from heat and transfer fish to serving tray.
Brown and Wild Rice with Brussels Sprouts
Serves 4
½ cup brown rice
½ cup wild rice
1 cup Brussels sprouts, washed and quartered
½ small sweet onion, minced
1 stalk celery, minced
2 cups water
1 cup chicken stock
½ tsp salt
¼ tsp garlic powder
¼ tsp sage
½ tsp dried parsley flakes
Fresh ground pepper to taste
Bring water, stock and seasonings to boil. Pour in rice, onion and celery; cover and allow to simmer over medium heat for 40-minutes, stirring once or twice. Stir in Brussels sprouts, cover and simmer for another 15 minutes or until Brussels sprouts are fork tender. Remove from heat and transfer into serving dish.