Chili & Swai

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Remember that chili recipe? Chances are that if you followed the quantities and aren’t feeding a large amount of people, you had leftovers. My fridge was a little barren this week, so I decided to try a weird combination of whatever I could find. That ended up being Swai and leftover 3 bean chili. 

One thing I really like about Swai is that it doesn’t have much of a fishy odor, or fishy taste. This is due to it being a river fish, which makes it pretty versatile. It is very delicate though, and can be quite flakey. 

You can use as much or as little chili as you’d like, your portion is based entirely on how hangry you are. For this meal I only used 1 fillet of Swai, I wish I had used 2. My fish to chili ratio wasn’t ideal. Live and learn! 

What you’ll need

2 tsp olive oil

3 tbsp butter or margarine for flavor

1 tsp minced garlic per side

1 sprig of fresh rosemary, or 1 tsp of dried, crushed rosemary per side 

1 tsp sage per side 

1 tablespoon lemon juice per side 

Get out your frying pan with olive oil to sautĂ© the Swai on a medium heat. Once the fish begins to cook to where you’re beginning to see a little bit of white, flip once and it’s time to add your ingredients. 

1- sprinkle on your lemon juice 

2-add an even layer of sage on one side of the fillet

3- add your layer of rosemary

4- sprinkle minced garlic

Flip and lower the heat to a mild-medium temperature 

Repeat this process on the other side, and flip. The amount of time it takes to cook depends on your cookware and how hot your stove gets, so keep an eye and flip your fish every few minutes to prevent it from sticking and crumbling. The whole process took me about 15 minutes. 

With this type of fish, you can adjust your ingredient quantities for less or more flavoring, it’s your personal preference. Once your fish is done, lay it on top of your reheated chili, and garnish as you wish. I sprinkled on a little chili powder, just for some extra spice. 

It’s a very simple and easily modified recipe. I hope you enjoy! 

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