Wondering how to cook swai fish? This easy recipe will get you started, whether you bake the swai or cook it on the grill.
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) and might want to try that as a replacement. 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.
And, yes, this is gluten free. Just be careful with the spices since some manufacturers add ingredients with gluten to prevent caking. Read the ingredient label on your spice bottles to ensure they are pure.
How I Learned to Trust the Recipe
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 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.
Ingredients You’ll Need for This Swai Dish
Here is the ingredient list for this recipe, which you can print below. Also, this recipe requires the Swai to be marinated overnight or at least for a few hours, so you’ll want to plan ahead.
2-3 pounds of Swai
Dry White Wine
Dash of Salt
Note: If you use smaller swai fillets, reduce cooking time. The fillets I use were about 10 inches long and the recipe was created with this size fillet.
I changed the recipe title on the printable recipe below to better reflect what’s in the dish and included directions for both baking and grilling the fish. Swai is a mild flavored fish that readily takes on the flavor of whatever you cook or marinate it with. Enjoy!