Swai is a relatively unknown fish in the United States, but with its delicate, mild flavor and firm, meaty texture, it is the perfect canvas for all sorts of culinary applications. Native to the rivers of Southeast Asia, the fish is also known as pangasius, basa and striped catfish.
As Atlantic cod stocks remain under pressure, swai is a fast-growing fish that provides a solid alternative to old favorites. You can cook it the same way as most other white fish, like tilapia, cod and flounder.
We love this recipe for its simplicity (only four ingredients!) and elegant presentation. It can be a weekday dinner staple, or hold its own on a holiday dinner table. We predict it will soon become part of many chef’s repertoires. Call your sales representative to try some swai fillets today.
Baked Swai with Chives and Pine Nuts
Serves 6
3 lbs swai fillets
2 tbsp chives, minced
1 tbsp butter
¼ cup pine nuts
Salt and pepper
Preheat the oven to 350 F. Place the swai fillets on a baking sheet lined with parchment paper. Top each fillet with a pat of butter. Scatter the minced chives and pine nuts on top. Add a sprinkle of salt and pepper to taste. Bake in the oven for 10 minutes, or until the fish flakes when forked.