Baked Swai with Lemon & Pepper Recipe

Baked Fish Recipes

Photo courtesy of thepathtraveler / FreeDigitalPhotos.net

I have not been able to find Cod in the grocery store for the last couple of months, and a friend mentioned that she like Swai (pronounced s-why). I never heard of the fish before, so decided to look for it when I went shopping and found that its inexpensive. This recipe turned out well, too. I used about 1/3 teaspoon of salt and it turned out a bit salty, so don’t be tempted to overdo the salt.

A humorous story about this recipe: I adapted this recipe from one I found at Rich’s for the Home, where it is called Lemon Pepper Cod. When making the recipe for the first time, I assumed (going by the title) that there was a typing error, and that surely the recipe called for 2 tablespoons of lemon pepper,not lemon juice. What a mistake that was. The fish was very salty and barely edible! I even made a journey to Super WalMart to buy lemon pepper seasoning, which I didn’t need after all. Ooops. Did I say this was a humorous story? It is now, not so much at the time.

I changed the recipe title so no one gets confused as I was, and changed the directions so you can bake it, where the recipe I found was for grilling. Swai is a mild flavored fish that readily takes on the flavor of whatever you cook or marinate it with. Enjoy!

For a printable version of this recipe, go to Herbed Baked Swai with White Wine Recipe (changed recipe title there to better reflect the flavor) on my Lazy Gluten Free Cook blog.

Swai with Lemon & Pepper

2-3 pounds of Swai
½ cup White Wine
2 tbsp Lemon Juice
½ tsp Black Pepper
¼ tsp Dill
¼ tsp Rosemary
¼ tsp Dry Mustard
Dash of Salt

  1. If fish fillets are longer than 6 inches, cut them in half to make them easier to wrap in foil later when you bake them.
  2. Mix up marinade ingredients (everything but Swai) in a plastic zip lock bag.
  3. Place fish in the bag, pressing out all air and zipping the top. Put the bag in a bowl in the refrigerator for at least a few hours to overnight. Turn the bag over one or more times to ensure that the fillets are evenly marinated.
  4. When you’re ready to cook the fish, preheat oven to 425 F.
  5. Remove fish from the bag of marinade. Place one piece of fish on a piece of foil that is large enough to crimp into an envelope so no juices leak out as fish cooks.
  6. Set the foil packets on a baking sheet and bake for 15-20 minutes. Fish is done when it separates easily with a fork.

Note: If you use smaller swai fillets, reduce cooking time.  The fillets I use are about a foot long and the recipe was created with this size fillet.

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Comments

  1. Christina Anderson says

    We made this recipe but grilled instead of baked and it was amazing! Today it is raining so we are going to bake the fish instead. Thank you for the awesome recipe!

  2. Tom Hudson says

    I love all fish but after finding swai more than a year ago my wife can finally enjoy it with me. I cook swai at least twice month and almost always by dusting in seasoned flour and then quick frying (3 minutes per side, maximum). I tried this recipe and have to say the flavors are just fine, but the lengthy oven time overcooked the fish. I used 6-oz fillets, tucking under the thin end to make it all the same thickness. Without trying this a second time to confirm, I would have to guess that shortening the time in the oven to no more than 12 minutes, and then allowing to the sealed packets to rest for a further 2-3 would be much better. The fish would still be flaky, but not to the point where the flesh begins to dry out. Oh, and if you are in the mood to substitute, for my fried version I have used cilantro, finely chopped, in the resulting pan juices along with two tablespoons of butter at the very end, and then drizzle it over the fish.

    • Shelley says

      Tom, I love cilantro! Thanks for the tip. I have never seen 6 oz. fillets of Swai, the fillets I buy are HUGE. I’ll edit my recipe to note that cooking time should be reduced for smaller fillets. Thank you for calling my attention to this, because for a smaller/thinner fillet, the cooking time would definitely be too long going by this recipe.

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