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Ingredients

• ✓ swai fish
• butter
• garlic powder
• garlic pepper seasoning
• salt
• lemon
• caper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By Mair M

Ingredients

• ✓ swai fish
• honey
• mayonnaise
• olive oil
• whole-grain dijon mustard
• lemon juice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl.
3. 3 Place each fish fillet on separate pieces of aluminum foil. Drizzle honey sauce over each fish fillet. Gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet.
4. 4 Bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. Place one fish fillet on each serving plate and top with leftover sauce from foil packet.

By tinkerbell773

Ingredients

• ✓ swai fish
• salt
• black pepper
• olive oil
• onion
• garlic
• tomato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place swai fish in a glass casserole dish and season with salt and black pepper.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir onion until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Pour tomatoes over onion mixture; cook and stir until heated through, about 5 minutes. Spoon tomato mixture over fish.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

By happycook

Ingredients

• ✓ swai fish
• black pepper
• curry powder
• soy sauce
• olive oil
• ginger
• garlic
• orange juice
• sambal oelek

Instructions

1. 1 Lay fish in a glass dish; season both sides with black pepper and curry powder. Pour soy sauce on top, making sure to coat both sides. Marinate for at least 20 minutes.
2. 2 Heat olive oil in a sauce pan on medium-high heat. Place fish in hot oil and cook until browned, about 3 minutes per side. Add ginger and ginger into the open spaces of the pan; cook until fragrant, about 1 minute. Stir frequently to prevent burning.
3. 3 Reduce heat to medium-low. Pour any remaining marinade into the pan, along with the orange juice.
4. 4 Cook until fish flakes easily, about 10 minutes. Remove fish from the pan and set aside. Stir sambal oelek into the pan. Cook sauce until reduced and thickened, about 5 minutes. Pour over fish and serve.

By CAMILLEELISE

Ingredients

• ✓ swai fish
• canola oil
• ginger
• soy sauce
• water
• scallion
• cilantro
• rice vinegar

Instructions

1. 1 Heat oil in a skillet with high sides over medium heat. Add ginger and sauté until fragrant, 30 to 60 seconds.
2. 2 Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
3. 3 Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.

By Bites With Applewhite

Ingredients

• ✓ swai fish
• cooking spray
• margarine
• white wine
• lemon juice
• cilantro
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow pan or baking sheet with cooking spray.
2. 2 Place fish fillets into the prepared pan.
3. 3 Melt margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into melted margarine; simmer for 2 minutes.
4. 4 Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

By Allie

Ingredients

• ✓ swai fish
• cooking spray
• butter
• asparagus
• onion
• dill weed
• onion and herb seasoning blend
• lemon
• lemon

Instructions

1. 1 Preheat an outdoor grill for medium heat. Tear off 4 large squares of aluminum foil; coat with cooking spray.
2. 2 Melt ⅓ stick butter in a skillet over medium heat. Toss asparagus, onion, dill, and 1 pinch seasoning blend with melted butter; divide among the foil squares.
3. 3 Top vegetables with swai fillets. Cut remaining ⅔ stick butter into small pats; divide and place onto each fillet. Sprinkle liberally with seasoning blend; place lemon slices on top. Fold foil into packets, sealing seams tightly, leaving room for steam to circulate.
4. 4 Place packets directly on the grill; cook until swai flakes easily with a fork, 20 to 25 minutes. Open packets carefully; squeeze lemon juice over swai and vegetables.

By Mandy Strickland

Ingredients

• ✓ swai fish
• red pepper flake
• seafood seasoning
• garlic powder
• salt
• black pepper
• cornmeal
• canola oil
• water

Instructions

1. 1 Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes.
2. 2 Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.

By Bonnie M Goodwin

Ingredients

• ✓ swai fish
• long grain white rice
• water
• chicken bouillon granules
• tomatillo
• jalapeno pepper
• garlic
• salt
• corn oil
• onion
• garlic
• cilantro
• lime juice

Instructions

1. 1 Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
2. 2 Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
3. 3 Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
4. 4 Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!

By ANGELICA682

Ingredients

• ✓ swai fish
• mayonnaise
• mustard
• caper
• ketchup
• paprika
• hot pepper sauce
• olive oil
• melba toast
• salt
• pepper
• garlic
• lemon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
3. 3 Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
4. 4 Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

By CATTAIL

Ingredients

• ✓ swai fish
• olive oil
• onion
• red bell pepper
• jalapeno pepper
• garlic
• chili powder
• salt
• cumin
• black pepper
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Cook and stir onion, red bell pepper, jalapeño, and garlic in hot oil until slightly softened, about 4 minutes. Transfer vegetables to a plate and set aside.
2. 2 Heat remaining 1 tablespoon olive oil in the same pan. Cook swai in hot oil, stirring occasionally, for 2 minutes. Add chili powder, salt, cumin, and black pepper; cook and stir until fish is opaque in the center, 1 to 2 minutes. Return vegetables to the pan and cook until heated through.
3. 3 Divide fish and vegetables between tortillas. Sprinkle with Monterey Jack cheese.

By ChefHouse