Pan Fried SWAI

SwaiWhat in the world is SWAI?

SWAI is a fish, and my advertising this little recipe here for you today is just the Poor Man’s Gourmet Kitchen, once again, living up to it’s name and reputation.  Swai is CHEAP, and it tastes Great! At 2.99 a pound, 8 filet’s can be purchased for just $7 bucks!  So how is this not going to be a another perfect example of a simple gourmet recipe at a low budget wonder?  Exactly!  But, this isn’t the only reason I’m posting this little beauty for all to ravel.  This particular fish holds an incredible resemblance to other more populated fish in your region that can be easily substituted, using this same exact recipe.  White Bass, Walleye, Crappie and many others are perfect examples of fish that absorb the flavors around them as they’re cooking, and never has a real “fishy” taste.  But it’s very important to keep the recipe simple so you don’t turn the fish, or in this case, the Swai, into something it’s not!

Preserving and keeping the natural flavors of the fish is key in any fish recipe.  Think of it like this; when you order a steak, do you want it to taste like something else, or do you want it to taste like a steak?  See what I mean.  And most likely, you’re expecting or atleast hoping for the best steak you’ve ever eaten each time you order or cook one your self.  Right?  So how do we do that everytime?  We stick to what works.  Butter, Salt and Pepper!  That’s how most steaks are done and that’s how you’re going to start doing your white fish if you don’t do it already!  In the meantime, if you’d like to venture outside of this recipe and try the best Salmon you’ve ever had, CLICK HERE!

Swai or White Fish Ingredients:

2 tbsp Butter for Pan Frying
Salt and Pepper to taste on both sides of fillet
Dash of Paprika on the top only
Pan Frying litterally only takes approximately 1 minute.  30 seconds per side!

3/4 cup sauteed mixed vegetables; I recommend Colorful slices of Bell Peppers and Onions tossed in chopped garlic, with Tomato and Zucchini and fresh Parsley.  Again salt and pepper to taste.  Lay down a cups worth of rice, and lay the Swai right down the middle and smother with the sauteed vegetables.

Published by

Trenton Holland

Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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