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Thursday, October 14, 2010

Swai Fillets Baked

Swai (pronounced  Swy ) are farm-raised catfish from Vietnam and have a firm flesh and delicate taste. Swai (from Thai: plaa sawaaj ) or striped catfish in the food fish market are also known as Iridescent Shark - Pangasius hypophthalmus, Siamese shark or Sutchi Catfish in the aquarium hobby. The species is found in Southeast Asia in the Mekong basin as well as the Chao Phraya river and is heavily cultivated for food there.

I’ve kept these shy fish in an aquarium many years ago but could never eat a fish I’ve kept as a pet. I’ve also kept largemouth bass, bluegill, Tilapia and channel catfish. I’ve eaten them all but never from the aquarium!


2 6-8 oz Swai fillets
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon melted butter
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 cup dry Chardonnay


Rinse and pat dry fillets
Coat bottom of cooking dish with 1 tablespoon evoo and 1 tablespoon lemon juice
Place fillets in dish and turn over coating both sides
Add melted butter and wine and sprinkle on garlic powder and celery salt
Cook at 350 degrees F for 20 minutes

Serve with brussel sprouts or artichoke, wild rice, and a chilled bottle of Clos du Bois Chardonnay, and no, they’re not paying me to say that (although I wish they would - hint hint).

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