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.
BAKE OR BROIL
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.