Well, you want to keep it light, right? Fish doesn't have to be boring. Toppings don't need to be made with butter & cream (though it is okay to do this on occasion).
The picture below is a fillet of swai. I would say it's like tilapia or cod, mild in flavor. The texture is more like tilapia, though.
This swai fillet was broiled 4-5 inches from the heat source for 7-8 minutes. You have to be careful with fish...it's just not as good when it's overcooked. 7-8 minutes is plenty of time (just watch your oven...temps can vary from oven to oven). Remember that there will be "carryover" cooking after the fillet is removed from the oven, too.
Back to the swai: the topping here is made from sauteed onions, bell peppers, mushrooms and romaine lettuce. The lettuce is added at the tail end of cooking. Cook for about 2-3 minutes after adding it, then cover and turn off the heat.
An herb-infused sauce was also used on the fillet. Not a lot. It wasn't drowning in it. I simply drizzled it over the filet before topping it and drizzled a bit more on top of that.
I'll post the full recipe as soon as I can. The swai and the topping went well together served with Jasmine rice pilaf and steamed duo of broccoli and cauliflower.
It was a healthy meal and tasty, too!
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| Fillet of Swai with Vegetable Topping |
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