Brenda Nolen

That is the question I asked myself when a reader asked if I had any recipes for it. From what I read, I would view it like I do tilapia: very mild fish that needs a kick if you want any flavor. When I’m feeling especially lazy (cough) my go-to seasoning for pretty much anything is Pappy’s (not the Hot/Spicy one and not the low salt … tried both and the former is TOO salty and the latter is just there). If you can’t find that seasoning blend where you are, I’m sure there’s one similar (it’s paprika, onion powder, garlic powder, salt, pepper, and a few other things I have been unable to identify, thus replicate). There was one creole seasoning I used to use but it’s been so long since the stores in my area stopped carrying it that I don’t even remember what the name of it was.
So, since I had never heard of the fish, I went to Google and found some recipes that I think sound wonderful. If you try them, let me know which one you liked the most. If I come across this fish, I’ll give that recipe a shot.

Swai Filets – Greek Basil, Garlic Parmesan
Ingredients:

12 ounces swai fillets (2 Filets. Some are larger, some are smaller)
2 tablespoons extra virgin olive oil
1 teaspoon fresh greek basil (or sweet basil if you can’t find the Greek version)
1 teaspoon garlic powder
2 tablespoons grated parmesan cheese (one for each filet)
1 lemon, juice of
salt and pepper (optional)
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Blackened Swai Fillets

4 1/2 tsp Paprika
1 tsp Onion Powder
1 tsp Dried Oregano
1/2 tsp Ground Black Pepper
1/2 tsp Kosher Salt
1/2 tsp White Pepper
1/2 tsp Dried Thyme
1/4 tsp Ground Cayenne Pepper
6 Swai Fillets (about 2 pounds total)
Olive Oil
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Baked Parmesan Fish
1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour (just substitute more Parmesan for the flour)
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons milk (or cream/half and half)
4 orange roughy or catfish fillets or swai(4 ounces each)
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Clean Eating Swai Recipes
1 bag swai fillets
4 Tbsp. extra virgin olive oil
½ cup dry white wine
2 tbsp. fresh lemon juice
3 tsp. chopped garlic
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
2 tbsp. chopped fresh cilantro
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Ginger Sesame Swai
1 lb swai or tilapia
4 tsp olive oil
4 tsp rice vinegar
3 tsp light soy sauce
2 tbsp minced garlic
½ tsp dried ginger
Sesame seeds (I just shook the seeds over the fish so not sure how much would be needed)
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Parmesan & Almond Crusted Swai
1 egg
1/2 c milk
1/4 c whole, dry roasted almonds
1/8 c panko bread crumbs (I’d probably a little more almonds and Parmesan instead)
3 tbsp grated Parmesan and/or Romano cheese
1 1/2 tsp granulated garlic
1/2 tsp salt
1 tbsp freshly ground pepper
1 tsp freshly grated lemon peel
2 – 4 fillets of swai (aka bassa)
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Swai in Turmeric-Chili Gravy with Tomatoes
1 lb. swai (or other catfish) fillets, cut into bite-size pieces
1 tsp. turmeric, divided
1 1/2 tsp. kosher salt, divided
canola oil (enough to coat the skillet)
1 medium yellow onion, sliced
2 medium tomatoes, chopped
1/2 tsp. (or more, to taste) chili powder (like McCormick Chili Powder)
handful of cilantro
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Baked Fish with Fresh Chiles
4 large swai fillets
1 large sweet onion, cut into thick slices
1 large poblano pepper, sliced into rings
1 red bell pepper, sliced into strips
1 Fresno pepper, sliced (optional)
1 jalapeño pepper, sliced
1 serrano pepper, sliced
Handful of chopped cilantro
1 lemon, sliced
Juice of 1 lime
1 teaspoon smoked Paprika
1 teaspoon granulated garlic
Salt and fresh cracked pepper
Olive oil