Mild and Flaky Fillets
There may be no other fish quite as versatile as swai. Swai’s mild flavor and moist, flaky texture lend it to a broad audience of seafood lovers and seafood newbies alike. And when it comes to cooking the fillets, swai adjusts to your cooking savvy in the kitchen; whether you’re more comfortable pan frying, baking or broiling, swai can help turn even the novice into a seafood chef.
- Farm Raised
- Naturally Low in Fat
- Individually Vacuum Packed
- Individually Quick Frozen
- Excellent Source of Protein
Cooking Instructions
Pan Fry • Broil • Bake
To Thaw: Remove fillets from vacuum wrap. Place fillets in bowl of cool water until completely thawed or place in refrigerator for 24 hours until thawed.
Simple Preparation Instructions: For best taste and texture, bake or broil the swai.
Pan Fry:
- Fry a single layer of fillets in a skillet with hot oil at 350°F until golden brown or until fish flakes easily.
- Transfer to a plate lined with paper towels to drain, and serve immediately.
Bake:
- Preheat oven to 425°F. Place fillet in lightly oiled shallow baking dish.
- Season with salt, pepper and butter or margarine.
- Bake 6 to 10 minutes per inch of thickness of fillet until it is opaque throughout.
Broil:
- Preheat broiler. If desired, season fish with salt, pepper and lemon juice.
- Place pan containing fish 4 to 5 inches from heat and broil 6 to 10 minutes per inch of thickness of fillet.
- Test flaking at thickest part of fillet.
CAUTION: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your stove or oven.
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