Swai, My New Favorite Fish
Since it is Lent, I’m trying to make fish a larger part of our diet. I’m really trying to get my husband on board…but not just because it’s Lent. Fish oil in the diet is recommended for lowering cholesterol therefore promoting better heart and blood vessel health. Who wouldn’t want that? I’ve had a tiny bit of success with this Vietnamese catfish called Swai.
Swai, also called Striper (from Trader Joe’s), and technically named pangasius hypophthalmus. It is a light flaky white fish similar to tilapia, but the fillets are nearly twice as big. You will only find them frozen here in the U.S.A. For fresh, I’m afraid Americans will have to travel half way around the world to the rivers of South East Asia. Frozen fish works for me as I never know when everyone will be home for dinner. Nothing to go bad.
To prepare these fillets, I allowed them to thaw completely, then pan-seared them in a spot of olive oil with onion powder, garlic powder, paprika, salt, and pepper. I cooked them on one side for three minutes and a little over two minutes (also seasoning) on the other.
For the side dishes, I re-heated some black-eyed peas I made previously, and made a salad with spinach, slivered almonds, tomatoes, onions, feta cheese, cracked pepper, and a vinaigrette dressing. Since it smelled so good while cooking, and the side dishes were ones he liked, my husband, the fish naysayer actually tried it and ate every last bite on his plate. He said it wasn’t fishy tasting at all…and to me that was the equivalent of receiving the Pulitzer. Hope springs eternal!!