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Showing posts with label Swai Fillets. Show all posts
Showing posts with label Swai Fillets. Show all posts

Friday, March 14, 2014

Fish-Potato Fritters with Garlic Aioli

Whether sweet or savory, I don't think anything could be more of a comfort food than a fritter.  A basic fritter is a small, deep-fried cake made by combining chopped foods, such as corn, crab, or shrimp with a thick batter.  For this recipe we used swai fish fillets as the main ingredient and mashed Yukon Gold potatoes as a base for the batter.  With a little seasoning we had the perfect flavor for our fritters.  You can also experiment with the seasonings in this recipe and add more spice to your liking.  (A dash of cayenne pepper, some chopped jalapeno peppers or a dash of Tabasco will add a nice bit of heat to the batter.)

The fritters are very easy to make.  After poaching the fillets in milk and preparing the mashed potatoes, the two are combined and seasoned, then chilled until you are ready to make the fritters. Then it's just a few minutes to fry them until golden brown.

The fritters would make a nice side dish in place of traditional potatoes but we served them as a main dish with a batch of  7 Day Slaw, a simple tarter sauce and an amazingly wicked Garlic Aioli for dipping.  If you are a garlic lover, the aioli makes these fritters even better.  The  fritters are very kid-friendly, so if you're trying to get your kids to eat more fish, this is a great recipe to try.  Enjoy!!

5 medium  Fish Fillets, (swai, catfish, or any flaky whitefish will work)
1/2 cup  Milk
1/4 tsp  Lemon-Dill Seasoning
5 medium  Yukon Gold Potatoes, peeled and quartered
2  Eggs
1 tsp  Dried Onion
1 tsp  Fresh Minced Chives (optional)
1/2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
3 to 4 TB  Flour
Oil for Frying

Preheat the oven to 375 degrees.

In a medium pot, cover potatoes with water, add 2 teaspoons of salt and boil for 10 - 15 minutes or until tender.  Drain the cooked potatoes, making sure you get all of the water drained off.  Mash the potatoes in the pan and set aside.

Place the fish in a glass baking pan, cover with the milk and sprinkle with the lemon-dill seasoning.  Bake for 15 minutes or until the fish flakes with a fork.

Drain the fillets thoroughly and flake the fish apart with a fork, placing the fish in a medium bowl.  Add the mashed potatoes, eggs, dried onion, chives, salt and pepper to the mixture and stir to combine.  Add 3 tablespoon of flour to the mixture and stir.  The mixture should be a fairly thick consistency, so if you need more flour add the extra tablespoon.

At this point you can either chill the entire bowl of fish-potato mixture for 20 minutes and then make the fritters while you are cooking them, or you can pre-shape the fritters, making heaping tablespoon sized fritters, then placing them on a baking sheet and chilling the whole batch until ready to make the fritters.  (I've tried both ways and they work equally well.)

When you are ready to make the fritters, place a large heavy pot over medium-high heat and pour enough oil into the pot so the oil is about 2-1/2 inches deep.  When the oil is hot, around 360 degrees, fry the fritters a few at a time until golden brown and crispy, about 6 - 7 minutes.  Drain the fritters on paper towels, then serve with tarter sauce and Garlic Aioli.

Garlic Aioli

2 - 3  Garlic Cloves, peeled and chopped
1  Egg
1 TB  Lemon Juice
1 tsp  Fresh Parsley or Chives, chopped (optional)
1/2 tsp  Salt
Pinch of Black Pepper
1/2 cup  Olive Oil

Combine garlic, egg, lemon juice, parsley or chives (if using), salt and pepper in a food processor and puree until smooth.  Continue to puree the mixture and slowly add the olive oil in a steady stream until you have a mayonnaise-thick sauce.  Serve as a dipping sauce with the fritters or makes a great dip for veggies.

Sunday, October 20, 2013

Seafood Chowder

For day 20 of Soup Month 2013, we made a creamy Seafood Chowder with shrimp and swai fish fillets.  My plan for this chowder was to combine a light, vegetable and herb broth with spicy shrimp placed in the center.  Then I got to thinking how tasty the swai fillets would be with the same Sriracha-based marinade. I decided to add the fish to the mix, and it was a delicious success.


To create the flavorful broth, the onion, celery and carrots are sautéed with a bit of white wine and a tablespoon of lobster base, which adds a deep layer of flavor to the soup.  The soup is then pureed and the cooked seafood is placed in the center of the bowl to provide a burst of spicy flavor to the chowder.

This chowder makes an excellent dinner on its own, but it would also be perfect served in smaller portions as a first course, or even as an appetizer.  Serve with crunchy French bread and a glass of chardonnay.  Enjoy!!

Marinade for Seafood
4  Fish Fillets
3/4 lb  small  Raw Shrimp, peeled and deveined
3 TB Olive Oil, or enough to coat
1 TB  Minced Garlic
2 Basil Cubes or 2 TB Fresh Chopped Basil
Pinch of Cayenne Pepper
1 TB  Balsamic Vinegar
2 tsp  Sriracha Sauce
1 tsp  Paprika
1/2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper

2 TB  Butter
1 TB  Olive Oil
1 small  Onion, finely chopped
2  Carrots,  finely chopped
2 stalks  Celery, finely chopped
1 TB  Minced Garlic
1 tsp  Dried Thyme
3  Bay Leaves
1 TB  Lobster Base
1/8 tsp  White Pepper
1 tsp  Kosher Salt
1/2 cup  Dry White Wine
5 cups  Chicken Broth
1/2 cup  Heavy Cream

In a medium glass bowl, combine the marinade ingredients with the fish and shrimp, stirring to coat the seafood.  Set aside for 15 - 20 minutes.

In a large soup pot, heat butter and olive oil over medium heat.  Add the onion, carrots, celery and cook for 5 minutes.  Add the garlic, thyme, bay leaves, lobster base, pepper and salt, and cook for 2 minutes.

Increase heat to medium-high, add the wine and cook until reduced by half, about 5 minutes.  Add the broth and bring the mixture to a boil.  Reduce heat to a simmer, add the cream and cook for 15 minutes, until slightly thickened.

Remove the pot from the heat and carefully use an immersion blender to puree the soup until completely smooth.

Heat a large skillet over medium-high heat.  Add the fish and shrimp mixture to the skillet, including the marinade, and stir gently, cooking until the seafood is fully cooked, about 7 - 8 minutes.  Remove the skillet from the heat and keep warm, if needed, until ready to prepare the soup bowls.

Ladle the soup into bowls, place several pieces of fish and shrimp into the center of each bowl, top with a sprinkle of fresh chopped parsley and serve.

Saturday, July 27, 2013

Swai Fillets with Cornbread Stuffing and Shrimp Sauce

Tonight we have for you another great way to serve swai fish fillets.  Swai is a type of catfish that has a mild, slightly sweet flavor and a flaky texture, and is a very versatile fish to cook.  We have used swai in many dishes such as Swai and Shrimp Creole Chowder or Blackened Swai Chowder, and the results are always delicious.  If you haven't had a chance to try this delicious, inexpensive fish, this is a great recipe to try.

 
The inspiration for this dish came from basic cornmeal coated catfish.  Cornmeal creates a flavorful breading on the exterior of fish, so I wondered how it would taste on the inside, in the form of stuffing.  My idea sounded possible and tasty, and I knew I was onto something, so I started by baking a batch of cornbread muffins.

Something I always have in my cupboard are a few boxes of Jiffy cornbread mix.  My kids have always loved corn muffins for dinner, and they are super quick to prepare.  Even better, you can add fresh corn or green chilies to them and they make a great addition to a meal.

Once the muffins were cooked, (I ended up with 7 muffins total), I crumbled 4 muffins into crumbs, added some diced greens chilies, melted butter and chopped parsley to make the stuffing.  The stuffing was rolled up into the fillets and baked.  But the bundles needed a sauce.  Something silky and rich and full of flavor. Hmm.

While the fish was baking I made a quick white sauce, added a cup of chopped shrimp and a spoon of lobster base and the results were amazing.  The sauce had this luxurious texture, with just enough shrimp and lobster flavor to make the sauce pop.  When the sauce combined with the fish and cornbread, plus just a hint of green chilies, it created the perfect balance of flavors and a really remarkable dish.

This would be a great meal to serve guests, as it looks very elegant without too much work.  If you cannot find swai fillets you could substitute any flaky fish such as halibut or red snapper.  Enjoy!!

6  Swai Fillets, rinsed and patted dry
2 TB  Butter, melted

Preheat oven to 350 degrees.  Melt the butter in a 8 X 8 baking dish and set aside.

Cornbread Stuffing
3 cups  Cornbread Crumbs (from about 4 muffins)
2  oz  Chopped Green Chilies
1/2 cup  Butter, melted
1/4 tsp  Salt
1/8 tsp  Ground Black Pepper
2 TB  Chopped Fresh Parsley

In a medium bowl, combine all 6 ingredients and stir with a fork until the stuffing is evenly moist,  then divide the stuffing into 6 equal portions.  Place a portion of stuffing in the center of each swai fillet, roll the fillet to enclose the stuffing and place each bundle in the baking dish, seam side down.  Spoon a little of the melted butter in the bottom of the dish over each fish bundle.

Bake the fish for 20 - 25 minutes or until the fish flakes easily with a fork.  Prepare the white sauce while the fish is baking.

White Sauce with Shrimp
3 TB  Butter
3 TB  Flour
1/4 tsp  Salt
1 cup  Half and Half  or  Milk
1/2 cup  Cooked Fresh Shrimp, chopped
1-1/2 TB  White Wine
1 tsp  Lobster Base

In a small saucepan, melt the butter over medium heat, then add the flour and salt and stir to combine into a roux.  Slowly add the half and half (or milk) to the roux, adding a few tablespoons at a time and stirring to combine each time.

Heat the sauce over medium heat until warm, then add the cooked shrimp, white wine and the lobster base.  Continue to heat over medium heat and stir until the sauce has thickened.

Remove the fish from the baking dish to a platter and pour the white sauce over the fish. Serve with the extra corn muffins on the side.  Serves 6.

Monday, December 3, 2012

Swai Fillets with Kumquat Butter

Between living in Phoenix and now Florida, we have been most fortunate to be on the receiving end of many baskets of fresh citrus fruits.  Residents of the southern sunbelt always have an overabundance of lemons and limes at home and they are more than happy to share their harvest with their coworkers.

That was the case this week when my sous chef came home from work with something new, a bag of kumquats.  (Kumquats?  What do you do with those?) These cute little fruits look like small oranges, and when I scratched the rind they even smelled like oranges. But how do you peel such a tiny thing?  Well, you learn something new every day!  When my husband asked the same question of his coworker, he was told to eat the entire thing, rind and all, which seemed a bit weird.  So we did what most skeptical parents would do, we let our oldest daughter try one!  Turns out she loved these juicy little fruits and so did we.  The rind was sweet while the center was juicy and tart.  A very interesting flavor that I could not wait to experiment with.

I had been wanting to make a citrus-based Swai dish and this recipe was the perfect solution.  Quickly searing the fish is a great way to highlight the natural flavor of the fish, while combining the bright flavor of the kumquats.  Be sure to serve a few sliced or whole kumquats on the side.  This fish is delicious served with a light rice pilaf and a simple veggie.  Enjoy!!


Kumquat Butter
3 TB  Butter, softened
6  Kumquats with seeds removed
1 tsp  Lemon Zest
1 tsp  Orange Zest
1 tsp  Minced Fresh Ginger
1/2 tsp  Kosher Salt
Pinch of Black Pepper

After you have removed the seeds from the kumquats, (you can use a small knife to do this), finely mince the kumquats, including the rinds.  Combine the kumquats with the butter, lemon and orange zest, ginger, salt and pepper, and set aside while you prepare the fish.

5  Swai Fillets (about 2 lbs)
2 tsp  Butter
2 tsp  Olive Oil

Heat the butter and olive oil in a large skillet over medium-high heat.  Rub the fish fillets generously on both sides with the citrus butter, then place the fish in the hot skillet.  Cook fillets for 4 - 5 minutes then carefully turn the fillets over and cook 4 minutes longer, or until fish is opaque in the center and slightly browned.  Serve immediately.

Sunday, October 28, 2012

Seafood and Spice and Everything Nice

For day 28 of Soup Month 2012, we have an amazing seafood stew that is truly one of the best I've ever eaten. The title really says it all for this dish.  The stew combines shrimp, scallops and swai fish fillets, and adds red and green peppers, plus chipotle and jalapeno peppers, with just a little kick from cumin and chili powder.  Everything comes together to create a mouth-watering bowl of seafood goodness.

 
This stew is a simple five step process that begins with a marinade for the seafood.  A combination of spices, minced jalapeno and garlic infuse the seafood with flavor while you prepare the rest of the stew.

The stew base gets a bold start with a bottle of dark beer, chipotle pepper and a spoonful of adobo sauce, plus some chopped veggies and a can of navy beans for a little extra heartiness.  Adding just a touch of cream at the end gives the broth a luxurious finish, and brings all of those flavors together.  You'll never, ever, find something this delicious in any restaurant.  It was quite simply, homemade and magnificent!   I hope you enjoy this stew as much as we did.

3 TB  Olive Oil
1 tsp  Ground Cumin
1 tsp  Smoked Chili Powder
1 medium  Jalapeno, seeded and minced
1 TB  Minced Garlic
1 lb  Swai Fish Fillets, (about 3 fillets) cut into 2-inch pieces
1 lb  Medium Shrimp, (41 - 50 count) peeled and deveined
3/4 lb  Scallops

2 TB  Olive Oil
1 small Yellow Onion, chopped
1 stalk  Celery, chopped
1 medium  Red Bell Pepper, seeded and chopped
1 medium  Green Bell Pepper, seeded and chopped
1 tsp  Dried Oregano
1  Chipotle Chili, minced
1-1/2 tsp  Adobo Sauce (from the can of chipotle peppers)
1 bottle  Dark Beer
1-1/2 cups  Chicken Broth
1 can  Navy Beans, rinsed and drained
1-1/2 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1/3 cup  Heavy Cream

Step One - Seafood Marinade - In a glass bowl combine the 3 TB oil, cumin, chili powder, jalapeno, and garlic.  Stir to combine, then add the shrimp, scallops and fish to the bowl.  Toss gently to coat, cover and refrigerate while you prepare the stew.

Step Two - Making the Stew Base -  Heat 2 TB oil in a large soup pot, over medium heat.  Add the onions, celery, red and green peppers, and oregano.  Saute for 5 minutes or until the veggies are slightly tender.  Add the chipotle pepper and adobo sauce and cook for 3 more minutes.  Add the beer, chicken broth, beans, salt, and pepper, bring the mixture to a boil, then lower heat to a simmer and cook for 10 minutes.

Step Three - Prepare the Seafood - While the stew base is simmering, heat a large skillet over medium-high heat and add 1 TB olive oil.  When the oil is hot, add the seafood plus any marinade to the skillet and saute for about 4-5 minutes, stirring frequently, until the fish is nearly opaque.  (Be sure to turn the fish carefully so it does not break apart too much.)

Step Four - Add the heavy cream to the stew and stir to combine, then blend in the cornmeal, stir and cook for 3-4 minutes. (This will thicken the broth slightly.)

Step Five - Carefully add the sauteed seafood to the pot, gently stir and cook for 5 minutes over low heat.  Ladle stew into bowls and serve with lime wedges, tortilla chips or cheese quesadillas on the side.  Enjoy!!

Sunday, October 7, 2012

Swai and Shrimp Creole Chowder

For day #7 of Soup Month 2012, we bring you a quick version of Swai and Shrimp Creole Chowder.  This mildly spicy seafood and vegetable mixture is served over brown rice and makes a delicious and complete meal, and can be ready in about an hour.


We started this recipe with the basic Cajun/Creole ingredients known as the "holy trinity", bell peppers, onion and celery.  (Using the yellow and green peppers adds beautiful color to the dish.)  Next, we added lightly seasoned shrimp and pieces of Swai fish fillets to the chowder.  If you are not familiar with Swai, it is a type of catfish that has a light, sweet flavor.   It is also ideal for this type of seafood chowder because it absorbs the flavors of the soup nicely and it holds together very well while cooking.  If you cannot locate Swai at your local market, you can also substitute catfish or another firm type of fish.

We did keep this chowder a little on the "mildly spicy" side since the kids were eating this also, but if you prefer a bit more spice, just add a little cayenne pepper and paprika to the shrimp seasoning.  You could also add just a dash of Tabasco Sauce to give it even more zing.

Be sure to serve some crusty French bread on the side so you can soak up all of the juices!  Enjoy!!

1 lb  Swai Fish Fillets, thawed and cut into 2-inch pieces
1 lb  Medium Shrimp, thawed, peeled and deveined
2 TB  Lemon Juice
2 TB  Cajun Seasoning Mix
2 tsp  Olive Oil
1 medium  Onion, chopped
1/2 large  Green Pepper, chopped
1/2 large  Yellow Pepper, chopped
2 stalks  Celery, chopped
2 TB  Minced Garlic
1 14.5 oz can  Diced Tomatoes with Garlic and Basil
1 4 oz can Tomato Sauce with Roasted Garlic
1 cup  Dry White Wine
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
2 tsp  Dried Thyme
1 TB  Dried Parsley
2 tsp  Worcestershire Sauce
Diced Green Onions or Chopped Fresh Parsley for Garnish
Cooked Brown or White Rice

Prepare Swai fillets and set aside.  Place shrimp in a small bowl and coat with the lemon juice and Cajun seasoning and set aside. (**Note:  For a spicier batch add a 1/4 tsp of cayenne pepper and 1/4 tsp paprika to the shrimp along with the Cajun seasoning mix.)

Heat olive oil in a large soup pot, over medium heat.  Add onion, peppers, celery and garlic and saute 5 minutes.  Add the seasoned shrimp to the pot and saute for 5 minutes, stirring frequently.

Add tomatoes, tomato sauce, white wine, salt, pepper, thyme and parsley to the pot, bring the mixture to a boil, then reduce heat to a simmer and cook for 10 minutes.  Add the Worcestershire sauce to the pot and stir, then carefully place the Swai fillets on top of the soup, gently pressing the pieces down into the juices.  Cook for about 8-10 minutes over medium-low heat or until the fish is cooked through and opaque in color.

Ladle soup over a scoop of cooked brown rice and garnish with chopped green onions and fresh parsley. Serve with a loaf of crusty french bread and a glass of red wine.

Tuesday, October 2, 2012

Blackened Swai Chowder

Our next creation for Day 2 of Soup Month 2012 is a Blackened Swai Chowder that combines a Cajun-inspired seasoning mix with the sweet flavor of Swai fish fillets.

For this dish I wanted the bright flavor of the Cajun fish to be the main focus of the meal and the chowder to be a delicate backdrop of red potatoes, tiny shrimp, and minced clams with a mild broth.  The results were delicious!  By cooking the fish quickly over high heat the full flavor of the paprika, garlic and cayenne really come through.  The fish was sweet on the inside and just a bit spicy outside  with a nice crispy texture.

The seasoning mix can be prepared in advance so it will be ready to use and, with only about 20 minutes of prep time, this dinner will be ready in about an hour.  (This same seasoning mix can be used on many foods.  Sprinkle the mix over chicken thighs and bake for a quick and flavorful dinner.)

Blackened Seasoning Mix
 1 TB Paprika
2 tsp Salt
1 1/2 tsp Garlic Powder
1 1/2 tsp Onion Powder
1/4 - 1/2 tsp Cayenne Powder (for a spicy batch use 1/2 tsp)
1 1/2 tsp Ground Black Pepper
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano

To Prepare the Chowder
2 tsp  Olive Oil
1 small Onion, minced
1 small  Green Pepper, diced
6  Red Potatoes, washed and cut into 1/2-inch cubes
1 tsp  Garlic Powder
1 tsp  Salt
1/2 tsp  Ground Black Pepper
1-1/2 tsp Blackened Seasoning Mix
1 8-oz bottle  Clam Juice
1 1/2 cups  Milk
1/2 lb  Tiny Cooked Shrimp
1 can  Minced Clams, drained
1 cup  Half and Half
2 TB  Flour
5  Swai Fillets, each cut in half
1/2 cup  Half and Half
1 cup  House-Autry Seafood Breading Mix
1/2 cup  Canola Oil

Heat oil in a large soup pot over medium-high heat.  Add onion and green pepper and saute 5 minutes.  Add potatoes, garlic powder, salt, pepper and 1-1/2 tsp blackened seasoning;  stir and continue sauteing for 5 minutes until the potatoes are slightly browned on the edges.  Add clam juice and milk, bring chowder to a boil, then reduce heat, cover and simmer for 15 minutes or until potatoes are tender.

While the chowder cooks, place fish fillets in a glass baking dish and pour a 1/2 cup of half and half over the fillets, turning the fish over to evenly coat.  In a large bowl combine the breading mix and the remaining blackened seasoning mix and stir.  Add the fillets to the mix, turning to coat on both sides.

Heat a 1/2 cup canola oil in a large skillet over medium-high heat.  Carefully place several fillets into the oil (you can cook these in batches) and cook about 4 minutes on each side until crispy and cooked through.  Place cooked fish on a paper towel lined baking sheet and continue cooking the remaining fillets.

Add the shrimp and clams to the pot and stir.  In a small bowl whisk the half and half and flour until blended.  Add mixture to the pot, stir to combine then simmer for 10 minutes.

Ladle the chowder into soup bowls and place 1 or 2 blackened swai fillets on top of the chowder.  Enjoy!!

Wednesday, August 8, 2012

Baked Swai Florentine

After several requests from my husband to make Creamed Spinach, I finally found a way to incorporate the spinach into a main dish, while keeping the creamy texture intact.

I had never made creamed spinach before now and my only memory of the dish was when I ordered it in a restaurant years ago.  The texture was too pasty and the flavor was bland from lack of seasonings, except for an overabundance of onion...way too much onion.  So from those thoughts I knew how I did and did not want the dish to taste, and that I wanted to include fish, too.  A lightly seasoned sauce, with a creamy texture that would not hide the flavor of the fish.  I think we came up with a great combination.

For this dish you will want to make sure all of the water is squeezed out of the spinach, which is a bit messy, but you can use a colander to make it easier.  Just use a large spoon to press the water out of the spinach.  Removing as much water as possible will keep the sauce from separating and being too thin.  Enjoy!!

1 1/2 lbs Frozen Chopped Spinach, defrosted and fully drained
1/4  Butter
1 1/2 TB  Flour
1/2 tsp  Salt
1/4 tsp  Black Pepper
1 1/2 cups  Milk
1/2 cup  Grated Parmesan Cheese
1/4 cup  Panko Breadcrumbs, for topping
1/4 cup  Parmesan Cheese, for topping
5 - 6 Swai Fillets, about 1-3/4 lbs, fully defrosted and patted dry

Preheat oven to 400 degrees.

Place the defrosted spinach in a baking dish, spread in an even layer and set aside.

In a medium saucepan melt the butter and blend in the flour, salt and pepper.  Add the milk and cook until slightly thickened, stirring constantly.  Add 1/2 cup of Parmesan cheese and continue heating until the cheese has melted.  Carefully pour 2/3 of the sauce over the spinach and set the pan aside.

Place the fish fillets on top of the spinach and sauce, gently pushing the fillets into the spinach.  Pour the remaining sauce over the fish, and sprinkle the tops of the fillets evenly with panko crumbs and 1/4 cup Parmesan cheese.

Bake for about 15-20 minutes or until the fillets are cooked through and easily flake with a fork.  Return the fish to the oven, turn heat to the BROIL setting and cook for 3-4 minutes until the panko crumbs just begin to crisp.

Click here for more information on Swai Fish.

Monday, August 6, 2012

Brazillian Fish Stew with Swai Fillets

One of my favorite meals would have to be Cioppino, which is a San Francisco-style fish stew.  What I really love about this dish is that every time you cook it, the flavor is slightly different depending on what types of fish and seafood are used.  By using a variety of fresh clams, crabs, scallops, shrimp and fish, the taste might be slightly more sweet if using king crab legs, or a bit more rustic if using cod, mussels and shrimp.  Regardless of the specific types of ingredients used, by using only the freshest fish and shellfish available, you will always have a successful dish.

This Brazillian version of fish stew, also called Moqueca, is from Capixaba in southern Brazil.  Our dish was inspired by a recipe from Heguiberto over at Weird Combinations.  The general recipe is quite similar to Cioppino, but for this dish we included Swai fillets and since our tiny town has no source for the traditional urucum powder (used for color and a little spice in the dish) we substituted a bit of Ground Annato and the results were wonderful.  I thought about trying smoked paprika as a substitute and might try that next time.  The original recipe did call for a generous amount of cilantro, which is one herb I'm still not crazy about, so we left that out of our version.

Serving the stew was actually quite interesting.  A serving of rice is placed in the center of the dish and the stew is served along one side, with a scoop of Shrimp or Crab Pirao, ladled onto the opposite side. The pirao is a lightly flavored broth soup, and is a nice addition to the thick consistency of the fish stew, but it is optional for this dish as the stew itself makes a great meal.

1 1/2 lbs  Swai Fillets, about 5 fillets each cut into 3 pieces
1 1/2 TB  Lime Juice
Kosher Salt and Black Pepper
1-1/3 tsp  Ground Annato (find in Mexican food section)
3 - 4  Green Onions, chopped
1/2  Small Yellow Onion, minced
1 lb  Medium Shrimp, cleaned and deveined
2 TB  Olive Oil
1  14 oz can  Diced Tomatoes
Crushed Red Pepper
2  Cloves Garlic, minced

Rinse fish and pat dry.  Place the fish in a glass bowl, season with salt and pepper and add lime juice, stirring to combine.  Let stand 20 minutes.

In a large deep soup pot, add 2 TB olive oil and saute the yellow onion and garlic until translucent.  Add the ground annato to the pot and stir. 

Add the tomatoes in a layer over the onions and garlic, then add the green onions in another layer, and finally top with the pieces of fish, carefully pushing them into the stew.  Drizzle the remaining fish juices into the pot, sprinkle with salt, black pepper and red pepper flakes to taste (I used about a 1/2 teaspoon).  Cover the pan and cook for about 12 minutes over medium heat.  Avoid stirring to prevent the fish from breaking apart, just gently shake the pan a few times while cooking to combine. 

When the fish begins to turn opaque, add the shrimp to the top of the stew and recover the pot.  When the shrimp are nice and pink the stew is ready to serve.  This will only take about 5 minutes.

Serve with a scoop of brown or white rice.  Serves about 6.  Enjoy!!

Saturday, June 16, 2012

Crispy Swai Sandwich with Chipotle Mayo

Mmm..crispy fish sandwiches on a Friday night.  I know, I know...frying is not the healthiest way to prepare fish, but sometimes you just get in the mood for some delicious fried fish.

Growing up, as far back as I can remember, we would have fish for dinner on Friday nights. There were several reasons for this, the first being Lent. During the 6 weeks or so before Lent, Catholics are not supposed to eat meat, and for us fish was the protein of choice.  The second reason was because my Mom hated fish, and my Dad loved it!

Since my Mom worked most Fridays, my Dad would take my sister and me out for a fish dinner.  Sometimes it was McDonald's (this was back when McD's was a once-in-a-while "treat" not a daily visit like it is for many people today), sometimes it was to Arthur Treacher's Fish-N-Chips (melt in your mouth, lightly beer-battered fish that was just heavenly!!) or even Red Lobster if we were really lucky ("so fancy", we thought!).  There were also the local church Fish Fry events every Friday night during Lent or the Anchor Inn, a favorite local restaurant where I first learned how to eat catfish without getting a forkful of bones!  Lots of fun nights and many great memories.

This recipe uses Swai Fillets, which is a type of catfish.  The fish was golden and crispy-crunchy on the outside while the inside was sweet, moist and delicious.  The spicy chipotle mayo on top added a nice touch of flavor to the fish and any leftover sauce is great on grilled chicken sandwiches, too.

I think my Dad would have loved this sandwich just as much as we did.  Happy Father's Day Dad, we miss you.

3/4 cup  Flour
1/2 cup  Yellow Cornmeal
1/2 cup  White Cornmeal
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 tsp  Old Bay Seasoning
1/4 cup  Flour
2  Large Eggs, beaten
2/3 cup  Milk
4  Large Swai or Catfish Fillets, cut in half (about 1-3/4 lbs)
1 cup  Mayonnaise
2  Canned Chipotle Chilies in Adobo
2 tsp  Adobo Sauce
2 TB  Honey
2 TB  Lemon Juice
1 cup  Oil for Frying
8  Kaiser Rolls or Buns
Boston Lettuce Leaves
Tomatoes, thinly sliced

Make Ahead:  In a small food processor, combine the mayo, chipotles, honey and lemon juice and process until smooth.  Place sauce in a glass bowl, cover and refrigerate until needed.

Line a baking sheet with waxed paper and set aside.

You will need 3 bowls for this assembly process.  Pour 3/4 cup flour into the first bowl.  In the second bowl combine the eggs with the milk and beat until blended.  In the third bowl, combine the yellow and white cornmeal, salt, pepper, Old Bay and 1/4 cup flour.

Dredge the fillets in the flour, then the egg mixture, followed by the cornmeal mixture, then place on the baking sheet.  Make sure the fillets are well coating the the cornmeal as this will ensure a crispy-crunchy texture.  Let the fillets rest about 15-20 minutes, or you can cover the baking sheet and place in the refrigerator for up to 1 hour, if needed.

Pour oil into a large, heavy skillet over medium-high heat until shimmering.  Place 4 fillets into the pan and fry over medium-high heat for 5-6 minutes or until crispy and golden.  Carefully turn fillets, reduce heat to medium and cook 5 minutes longer.  When fillets are golden, remove from pan and place on a paper towel lined platter to drain.  Keep fillets warm while cooking the remaining 4 fillets.

Place the fillets atop the kaiser rolls and spread with a generous dollop of the Chipotle Sauce, a few leaves of lettuce and a juicy slice of tomato.

Friday, June 1, 2012

Swai and Couscous Poached in Foil Pouches

This dish is sure to remind many of you of campfire dinners when you were kids.  Cooking a meal in foil packets was popular years ago but the one problem with this method was getting the food cooked without ending up with a burned dinner.  Foil pouches can also be a fun dinner for kids to help prepare and you only have to follow these 3 simple steps.

First you have to have the right protein and Swai Fish Fillets worked great in this dish.  The steam and broth in the packets cook the fish from all sides and the fillets were perfectly done.  (Cooking chicken using this method is difficult because you need to make sure the chicken is fully cooked.  Rare chicken is not good!)

Second, you need a quick cooking base for under the fish, so we tried Golden Couscous.  I'm still new to cooking with couscous and so far I'm loving the results.  Any flavors you use will cook into the grain, so cooking the fish and couscous in the same herb/wine mixture created a perfect balance.

Third, you need the right amount of moisture that will steam/poach the fish while also cooking the couscous. For the broth we combined chicken broth and white wine with a little lemon juice.  By mixing a portion of the liquid with the couscous the flavors are absorbed into the grain.  The remaining liquid will provide the main flavor for the fish and is added just before sealing the packets.

This dinner was very quick and easy with only 10 minutes of prep time and a quick 10 minutes of grill time.  Add a bag or two of steamed edamame as a side and you have a healthy dinner with very easy cleanup!
    


5  Sheets of Heavy Duty Foil, about 12 x 14 inches
1 cup  Bob's Red Mill Golden Couscous, uncooked
1 tsp  Salt
1/2 tsp Ground Black Pepper
3/4 tsp  Paprika
1 TB  Dried or Fresh Chives or Chopped Green Onions
1 tsp  Old Bay Seasoning
1  10-1/2 oz can  Chicken Broth, divided in half
5 TB Lemon Juice
1 cup  White Wine
5  Swai Fillets, thawed
5 TB  Cold Butter

Preheat grill to medium-high.

Combine couscous, salt, pepper, paprika, chives and old bay and stir in 5 ounces of the chicken broth.  Stir to blend and set aside.  The couscous will absorb most of the liquid.

Divide the couscous mixture between the 5 sheets of foil, placing the mixture in the center of the sheets.  (Drain off any extra liquid as you spoon the mixture onto the foil.) Place one piece of fish atop each portion of couscous and slice 3 very thin slices of butter on top of each of the fillets.

Double fold up both sides of the foil on each packets, leaving the front edge open.  Use a towel to prop up the front edge of the packets.

In a small cup combine the remaining chicken broth, lemon juice and white wine.  Pour 1/5 of the broth mixture into each of the foil pouches, then double fold the edge to form a square sealed packet.

Place the packets onto the grill and close the lid.  Pouches will "poof" slightly while cooking.  Cook the packets undisturbed for 10 minutes, then remove from grill.  Cut the foil open using scissors and fold back the sides.  Serve in the foil (your kids will love this!)  or use a spatula to transfer the fish and couscous to a plate.  Serve with a side of steamed edamame and Enjoy!!

Sunday, April 8, 2012

Crunchy Swai Po'Boy Sandwich with Sweet Pickle Remoulade

The Old Bay spiked coating is what gives these sandwiches a little zesty Louisiana flavor and to top it off is a simple sweet pickle dressing.  Swai fillets, which are a variety of catfish, make great sandwiches and I'm always looking for new delicious ways to prepare this tasty fish.  This recipe turned out to be one of our favorites.  For more ways to use Swai Fillets be sure to check out Beer Battered Swai Po'Boys, Swai and Sweet Potato Chowder, Baked Swai Tacos, and Swai Chowder.


Look for Swai fillets in your local market, usually in the freezer section.  It is still one of the least expensive choices of fish, it's light and healthy with a delicate slightly sweet flavor and the uses are endless.  The fillets are individually flash frozen, so you can use just a few pieces if you are serving a small group and nothing will go to waste. 

Sweet Pickle Remoulade
1/2 cup  Mayonnaise
1/4 cup  Celery, finely minced
1/2 tsp  Old Bay Seasoning
1 tsp  Garlic Powder
1 TB  Creole Mustard
1 TB  Sweet Pickle Relish
3/4 tsp  Smoked Sweet Paprika

Po'Boy Sandwiches
1 cup  Cornmeal
1 cup  Panko Japanese Bread Crumbs
1/4 cup  Flour,  plus extra for dusting
1/2 tsp  Garlic Powder
1/2 tsp  Onion Powder
1/2 tsp  Ground Black Pepper
1 1/2 tsp  Old Bay Blackened Seasoning
3  Large Eggs, beaten
6  Swai Fillets, about 5 oz each (you can also use catfish in place of Swai)
6  Hoagie Rolls, split
Shredded Romaine Lettuce and Sliced Avocado for toppings, optional

Combine the remoulade ingredients in a small bowl and refrigerate for at least 1 hour.

Set up a 2 step assembly line for the Swai Po'Boys.  In a shallow pie plate, combine the cornmeal, panko crumbs, flour and remaining seasonings.

In another shallow dish beat the eggs.

Make sure the Swai fillets are patted dry using a paper towel, if needed.  Dust the fillets lightly with flour, then dip into the egg mixture and then dip into the cornmeal/panko mixture.  Place the fillets on a cookie sheet and continue coating the rest of the fillets.

In a large skillet, heat 1/4-inch of canola oil.  Fry the fillets over medium-high heat, working in batches if needed and turning once, until the fish is golden and crunchy.  The fish will cook quickly and only needs about 3-4 minutes on each side.  Remove the fillets to a paper towel lined platter to drain.

Spread each of the hoagie rolls with remoulade and 1 piece of fish, then top with avocado slices or shredded romaine lettuce.  Serve extra remoulade on the side along with a few fries and some sliced cucumbers. Enjoy!!

Friday, February 17, 2012

Golden Swai and Clam Chowder

This delicate soup combines buttery Yukon gold potatoes with white wine, swai fillets and clams plus just a pinch of saffron to add a beautiful yellow-orange color and a bit of unique flavor.  The Yukon gold potatoes work very well in soups because they do not crumble when cooked.  For another great soup using these tasty potatoes, try Golden Potato Soup with Spicy Shrimp.

If you cannot find swai fillets in your market, this soup would also work nicely with tilapia or even catfish. 

Saffron is a wonderful spice with a unique flavor.  It is commonly used in paella and can be purchased in very small containers in most grocery stores.  The reasons for the small packaging is 1) a little bit goes a very long way when using saffron and 2) it's a little pricey.  Don't let the price scare you away from trying this delicate spice.  The real flavor of saffron is released when the spice is steeped in liquid, such as soup or broth and by adding saffron early in the cooking process, you will get the full color of the spice to disperse into your dish.  Give it a try. It is a wonderful spice to experiment with.
  

8 oz  Thick Cut Bacon, cut into 1/2 inch dice
1/2 cup  Chopped Onion
3/4 tsp  Dried Thyme
1 tsp  Kosher Salt
1/2 tsp  White Pepper
2 10-oz cans Minced Clams, drained and juices reserved
6 medium Yukon Gold Potatoes, peeled and cut into 1/4-inch thick round slices
2 bottles  Clam Juice
1 cup  White Wine
1/4 tsp  Saffron Threads, crushed in fine powder
1 1/2 lbs  Swai Fillets, cut into 1-inch pieces
1 cup  Half and Half
1 cup  Milk

In a large soup pot over medium heat, brown bacon pieces until slightly crisp, about 10 minutes.  Use a slotted spoon to remove bacon to a paper towel lined plate to drain.  Set aside.

To the pot add onion, thyme, salt and white pepper.  Saute onion until tender, about 8 minutes.  Add the juice from the canned clams, the 2 bottles of clam juice, white wine, saffron and the potatoes to the pot.  Stir and bring mixture to a boil.  Reduce heat to low, cover pot and simmer until potatoes are almost tender, about 8  minutes. (**The Yukon gold potatoes hold together very well in this soup and will finish cooking in the next step.)

Gently lay the pieces of swai on top of the soup, pushing the fish into the broth, but do not stir.  (The fish will poach on top of the soup so you want the fillets to have some broth on top of them.)  Cover the pot and let simmer for 5 minutes. 

Remove the cover and add the clams, half and half and milk to the soup and stir gently to combine. Cover again and heat for 5 minutes longer. Taste the broth and adjust the amount of salt and pepper, if needed.  Serve in soup bowls with a sprinkle of bacon on top.  Makes about 6 servings.

Saturday, February 11, 2012

Crispy Swai Sandwiches

Here is another great way to cook Swai fillets.  These can be served on hoagie rolls as shown or served on a bed of Chipotle Slaw.  Great mustard flavor and the crunch of Panko crumbs make for a delicious sandwich. 

1 cup  Flour
1 1/2 TB  Chili Powder
1 tsp  Black Pepper
1/2 cup  Dark Beer
3/4 cup  Stone Ground Mustard
2 cups  Panko Crumbs
1 TB  Garlic Powder
1 TB  Paprika
1 tsp  Kosher Salt
1 1/2 lb  Swai Fillets (or regular catfish)

In a shallow dish combine the flour, chili powder and pepper, and set aside.

In a seperate shallow dish combine the beer and mustard, and set aside.

In a 3rd shallow dish combine the panko garlic powder, paprika, salt and pepper.
Dredge the fish fillets in the flour mixture, then the beer and mustard and finally dredge in the panko crumb mix.  Place coated fillets on a large platter.

Heat 1 cup of oil in a large skillet over medium-high heat.  Carefully add the fish and cook about 2 - 3 minutes per side, turning gently. You may need to add an extra minute or 2 if the fillets are thick.  You want a nice crispy exterior to the fish.

Remove fillets from the pan and place on a paper towel lined platter to drain.  Serve on toasted hoagie buns or on top of a bed of Chipotle Slaw.  These are so yummy, they are even delicious eaten with just a squeeze of lime!

**Note:  The fillets can also be oven-fried.  After you dredge the fish, place on a sheet pan lined with non-stick foil.  Bake at 400 degrees, turning once after 6 minutes, until the fish is cooked through, about 15 minutes total.

Sunday, January 29, 2012

Baked Swai (Catfish) Tacos

This is a super easy (and healthy) way to make fish tacos for dinner.  We included a scoop of crunchy Chipotle Slaw and a few delicious slices of avocado to create a taco that tastes fresh and light.  A squeeze of lime on top is a perfect final touch.

The Swai fillets can be purchased individually frozen, and are a real bargain at around $3 - $4 per pound.  Allow 1 fillet per person, or 2 tacos each.  This is a twist on Catfish Tacos that are pan-fried. 


1 cup Panko Crumbs
1 cup  Yellow Cornmeal
1 1/2 tsp  Old Bay Seasoning
1 tsp  Kosher Salt
1/2 tsp  Black Pepper
5  Swai Fillets
3  Large Eggs
10  Flour Soft Taco Shells
Fresh Lime Wedges
Sliced Avocado


Heat oven to 400 degrees. Line a cookie sheet with Reynolds Wrap Non-Stick Foil and set aside.

Split each of the 5 fillets down the center to create 10 narrow fillets. Place fillets on a paper towel and set aside.

In a shallow bowl, combine panko crumbs, cornmeal, old bay, salt and pepper.  In a second bowl scramble the eggs. 

Next, start your assembly line. Dip each fillet in the egg mixture, then the crumb mixture and place on the foil lined pan.  When all fillets are coated, use an olive oil spray to lightly coat each piece of fish.  This will give the fish a lightly crunchy texture when it is cooked. 

Bake fillets about 15 minutes or until the fillets flake when tested with a fork.

To serve, place one fillet on a flour tortilla shell, top with a few spoons of Chipotle Cole Slaw, a few slices of avocado and a squeeze of fresh lime juice. Enjoy!

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Disclaimer:  This sponsorship is brought to you by Avocados From Mexico who I have participated with for this promotion.  However, monies received will never influence the topic, content or post.  Thoughts and opinions are always 100% honest and my own.

Saturday, January 28, 2012

Spicy Swai Po' Boy Sandwich

Here is another tasty way to use Swai Fish Filets in a spicy Po'Boy-Style sandwich.  Swai has become a favorite at seafood markets because it is so reasonably priced and has a mild sweet flavor similar to regular catfish.

The sauce used on the fish is quite versatile and can be used on shrimp or even chicken for a delicious zingy flavor.  As a finishing touch, a squeeze of fresh lime or lemon tops this sandwich off nicely.

1 lb  Swai Fillets, cut into 1-inch to 1 1/2-inch pieces
2  Cloves Garlic, minced
3 TB  Olive Oil
1 - 2 tsp  Sriracha (to taste)
1 tsp  Balsamic Vinegar
1 TB  Fresh Finely Chopped Basil
1 tsp  Paprika
1/4 tsp  Kosher Salt
1/2 tsp  Black Pepper
Leaf Lettuce
Hoagie Rolls, Sliced lengthwise and hollowed out in the center

In a medium glass bowl, toss all ingredients until fish is evenly coated.  Let marinate for 20-30 minutes at room temperature.

Heat a large skillet over medium-high heat until hot.  Carefully pour the marinated fish mixture into the hot skillet.  Arrange fish into a single layer and let saute about 3 minutes before turning and cook 2-3 minutes longer.  Remove skillet from heat and prepare sandwiches immediately by placing a piece of leaf lettuce on a hoagie roll and then filling the center with the fish.  Enjoy!!

Monday, January 23, 2012

Beer Battered Swai Po' Boy Sandwich

For this yummy sandwich creation we used Swai Fillets, which are a variety of catfish, to put a little twist on the classic Po' Boy sandwich.  Using Sam Adams as the base for a simple tempura-style batter, the fillets were quick fried and the result was a light, sweet breading that only needed a little guacamole and a squeeze of lime as a finishing touch. 



To quickly fry the fish I used my electric wok.  The wok is very handy for cooking tempura-battered foods because it keeps the temperature of the oil steady, which in turn cooks the foods to a nice golden color.  This same batter works great on zucchini, eggplant or to make onion rings and is also delicious on chicken strips, scallops or butterflied shrimp (leave the tails on the shrimp and it makes them easy to eat and they will look beautiful!)

2 lbs  Swai Fillets, cut into 1-1/2 to 2-inch pieces
2 cups  Flour
2 tsp  Salt
1/2 tsp  Black Pepper
4  Egg Yolks
2 TB  Butter, melted
1 bottle  Sam Adams Beer (1-1/2 cups)
Canola Oil for Frying
French Bread or Hoagie Rolls

In a medium bowl whisk together the flour, salt and pepper. 

In another bowl blend the egg yolks and melted butter.  Slowly whisk the beer into the egg/butter mixture, then add this mixture to the dry ingredients.  Cover batter with plastic wrap and let rest for about 30 minutes.  (The batter can stand at room temperature for up to 2 hours, if needed.)

Using a wok or heavy-based pot, such as a dutch oven, heat about 2 inches of oil to 375 degrees.

Pat the fish fillets with a paper towel to make sure the fish is dry.  Dip the fish into the batter one piece at a time then carefully place them into the oil.  Cook 4 to 6 pieces per batch, for about 5 minutes, turning several times until the fish is golden.  Place cooked fish on paper towels to drain.

Working in batches, keep the fish warm while the remaining fish is cooking, adding more oil to the pan if  needed.  The fish will cook very quickly so be sure not to overcook or the coating will be soggy.

To prepare sandwiches, slice hoagie rolls horizontally but without cutting all the way thru.  Scoop out  about half of the bread from the rolls, line with leaf lettuce then add the pieces of Swai.  Top with Spicy Guacamole or a squeeze of lemon or lime and serve.  Enjoy!

Monday, October 3, 2011

Swai and Sweet Potato Chowder

On to day 3 of Soup Month!  I must say, this is an amazing bowl of soup!  I am always looking for new ways to cook Swai, and this was a great meal.  Since most people don't keep a supply of Saffron on hand, the price for this delicate spice will be a bit of a shocker. I paid just over $6 for a 1/2 gram, in a vial no bigger than a quarter!  I know it sounds expensive, but here are a few details to explain the high cost.

Saffron are the stigmas of the crocus sativus flower, which grows in Western Asia. Since each flower only has 3 stigmas, and these are all "hand-harvested", you need a lot of time to collect 13,000+ stigmas which equals just 1 ounce. A very labor-intensive spice!

Since Saffron can be used to add flavor and beautiful color to many soups, plus seafood paella, rice or risotto, it is a delicious spice to experiment with and try in various foods. You can crush the threads when using them, but in this dish, simply add the whole threads and the flavor and color will distribute into the soup more evenly.



The sweet potatoes and Andouille were a surprisingly good match for the Swai, and the crispy fried sweet potatoes on top finished the soup off nicely.

1 TB  Olive Oil
2 pieces  Andouille Sausages (6-8 oz total)
1 small  Onion, chopped
1/4 tsp  Saffron Threads (6-8 threads are plenty)
3 cups  Low Sodium Chicken Broth
2 small  Sweet Potatoes, peeled and cubed
1/4 cup  Whipping Cream (or Half and Half)
Salt and Pepper to taste
2 pounds  Swai Fillets, rinsed, patted dry and cut into 1-inch squares
1/2 cup  Low Sodium Chicken Broth
2 TB  Cornstarch
1 small  Sweet Potato, julienned or cut into thin matchsticks
2 tsp  Olive Oil

In a large soup pot, heat 1 TB olive oil.  Add sausage slices and cook until lightly browned.  Add onion and cook until softened, about 3 minutes.

Add chicken broth, sweet potatoes and saffron threads.  Bring soup to a boil, reduce heat and simmer about 5 minutes or until potatoes are almost tender.  Blend in whipping cream and season with salt and pepper to taste.

Add pieces of fish to the top of the soup, pushing the fish into the soup slightly.  (The heat of the soup will gently poach the fish, allowing it to absorb all of the flavors.)  Cover the pot and cook until the fish is opaque and cooked thru, about 10 minutes.  (Choose the largest piece of fish to test for doneness, if needed.)

Sweet Potato Slivers:   Saute the julienned potatoes in a small skillet over medium-high heat with 2 tsp olive oil. Stir the potatoes and fry until crispy; keep warm.

Gently stir soup.  Mix 1/4 cup broth with 2 TB cornstarch in a small bowl.  Slowly add the mixture to the soup, a little at a time while stirring the soup, until the desired consistency is reached.  Ladle soup into bowls and top with toasted sweet potato slivers.  Enjoy!!

Wednesday, September 21, 2011

Blackened Swai Fillets

Mmm...another recipe for you tonight using Swai Fillets.  This has quickly become my favorite fish because of its versatility and the fact that you can buy it at such a reasonable price, right around $3.00 per pound.  The health benefits are also a plus, a medium-sized fillet of about 5 ounces is around 125 calories, with 25 grams of protein.  We added a side of Baked Corn Pudding and steamed mixed vegetables to complete the dinner.

This fish does contain some sodium due to the processing so if you are watching your sodium intake be sure to rinse the fillets and pat dry with a paper towel to keep the sodium as low as possible.  The seasoning mix is also very low in sodium.  Enjoy!!

4 1/2 tsp  Paprika
1 tsp  Onion Powder
1 tsp  Dried Oregano
1/2 tsp  Ground Black Pepper
1/2 tsp  Kosher Salt
1/2 tsp  White Pepper
1/2 tsp  Dried Thyme
1/4 tsp  Ground Cayenne Pepper
6  Swai Fillets (about 2 pounds total)
Olive Oil

Combine all dry seasonings in a small bowl.

Rinse fillets and pat dry with a paper towel.  Place fish on a platter and sprinkle lightly with the seasoning mixture.

In a large skillet, heat 1 - 2 tsp olive oil over medium-high heat.  Place fillets into skillet, spice side down, and cook 4-5 minutes.  Sprinkle top side with seasoning and turn fillets, cooking an additional 4-5 minutes or until fish flakes easily with a fork.  Makes 6 servings.

Sunday, August 7, 2011

Baked Swai-Wrapped Asparagus with Tangerine Beurre Blanc

I'm always looking for another new way to cook this delicious fish. We've tried Swai Chowder and Baked Swai Tacos, but could we make this into an elegant dish suitable for guests? With a little research we found just the right recipe, it just needed a little tweeking!

This recipe was originally prepared using Sole fillets and lots of butter, but we found the Swai fillets are just as good if not better.  Another change was to reduce the amount of butter in the sauce by half, and use a little cornstarch and water to thicken, if needed.

The easy Citrus Beurre Blanc sauce can be used on many dishes.  For the citrus juice you can substitute orange, but the tangerine is a real treat.

1 1/2 TB  Unsalted Butter, melted
2 TB  Minced Shallots
4 - 6 Strips Lime or Tangerine Zest
1 lb  Fresh Asparagus Spears
4 - 5 Swai Fillets (or use Flounder) about 5 oz each
1/4 Cup Water
1/4 cup  Dry White Wine
1/2 cup  Fresh Tangerine Juice
1 TB  Finely Minced Shallot
3 TB  Cold Unsalted Butter
1/4 tsp  Salt
Pinch of Cayenne
1/2 tsp  Lime or Lemon Juice
** Optional: 1 TB Cornstarch blended with 1 tsp cold water can be used to thicken sauce, if needed

Place oven rack in the middle position and preheat oven to 450.

To prepare pan:  Using a 13 x 9 inch baking dish, brush bottom of pan with melted butter and sprinkle the minced shallots and the zest into the butter.

Trim asparagus to about 6 inches, cutting away the tough ends. Using a potato peeler, peel the spears from about 2 inches below the tip.  Using a large pot, heat about 2 inches of lightly salted water.  When the water boils, add asparagus and blanch for 3 - 5 minutes (depending on thickness) until spears are tender but not fully cooked.  Remove asparagus from the pan and quickly rinse under cold water to stop the cooking process.  Set aside to cool until needed.

Lay fillets on a cutting board and season with salt and pepper.  Next place 4 - 5 asparagus spears across each fillet and roll up to create a bundle. Place bundles in baking dish, add the water and wine to the bottom, cover tightly with foil and bake for about 20 minutes until fish is cooked through.

Make Beurre Blanc Sauce:

In a heavy 2-quart saucepan, boil the tangerine juice over medium heat until reduced to 2 tablespoons, about 5 minutes.  Reduce heat to medium-low, then whisk in 1 TB butter.  Add the remaining butter, 1 TB at a time, whisking constantly, and occasionally pulling the pan off of the heat to cool the mixture slightly.  This will prevent the sauce from cracking. If sauce is a bit too thin, increase the heat and slowly add the cornstarch and water mixture while whisking.  Remove the sauce from the heat and stir in salt, cayenne and lime or lemon juice.

Transfer fish with a slotted spatula to a platter and reserve pan juices.  Cover fish with foil.  Discard the zest and pour the pan juices into a 10-inch skillet.  Bring the juices to a boil over medium-high heat until reduced to about 2 tablespoons, about 2-3 minutes.  Gradually whisk in the Beurre Blanc and stir to the desired consistency.

Place one fish/asparagus bundle on each plate and top with a spoonful of the Beurre Blanc, plus extra sauce on the plate for dipping.  Serve with Jasmine Rice. Enjoy!