I had never heard of swai fish until I saw it for $2.34 cents a pound at the Fish Market at Marketon supermarket.
All I did to prepare it was just dip each fillet (each weighed a half pound, in some beaten egg, and then some Panko bread crumbs. I then seasoned it with some Chef Marito Pescado Seasoning and some Garlic Powder and baked the fillets in a 400-degree oven, until they were done and the fish was nice and white and flaky. I cooked mine 25 minutes, but the time just depends on how thin the fillets are.
Photo and recipe by Paulette Motzko
Copyright May 2016