So…I’m back after a short absence. It seems sometimes life can get in the way of cooking and the subsequent blog. Especially if there is no cooking being done. Zero, zilch, nada. We even had to cancel a night of entertaining friends. Not something I like to do – but it will be rescheduled soon. Illness forced me out of the kitchen for far too many days. Recently with the help of my dear sous chef, Glenn, we managed to get a complete meal on the table for the first time in a week. A pan sauteed fish, steamed veggies, pasta side and a salad. Yeah us!
Recently, Swai has been popping up on area menus and in my local store. It’s a fish I knew absolutely nothing about. An internet search declared it a versatile fish: flaky, mild and easy to prepare. The sale flyer for my local store declared it cheap! As an entree for three it was a mere $4.00…total. Not much to lose with trying it out. So try it out we did.
We decided on a simple and quick pan saute and topped it with a light, lemony sauce. The results were delicious. Proof positive that tasty is not synonymous with difficult! This would be a fantastic entree to prepare for guests, as the active time is the kitchen is minimal – only about 5 minutes prep and 8 minutes at the stove which includes making a sauce. It will definitely be a repeat dinner in this household!
1 pound Swai fillets
1/4 cup all purpose flour
salt & pepper
2 Tablespoons olive oil
1 Tablespoon butter
juice of 1 lemon
•Heat the 2 Tablespoons of olive oil in a large skillet over medium-high heat. [I recommend using a skillet that is not non-stick. This will allow a crispier coating/crust on the fish.]
•Pat dry the fillets with paper towels and set aside.
•Place the flour in a shallow dish or pie plate. Season to liking with salt and pepper.
•Dredge the fillets in the seasoned flour [both sides], gently shaking off the excess flour.
•Add the fillets to the preheated skillet. Cooking approximately 3 minutes until underside is lightly browned and the top of the fillet is just beginning to lose it’s translucence.
•Slice the the 1 Tablespoon of butter is slivers. Place one sliver of butter on top of each piece of fish. Gently flip the fillet [butter side down]. Make sure the spatula keeps the fish intact with it’s crispy exterior as you flip.
•Cook approximately 3 minutes more until the underside is browned and crispy. Remove fish from the skillet and place on serving dish. Add the lemon juice to deglaze the skillet, scrapping up browned bits as stir and heat the lemon juice to create the sauce. Add capers if desired.
•Pour sauce over top of fish and serve.