![]() ![]() A 3.5-ounce serving of plain fish contains around 90 calories, 4 grams of fat (1.5 saturated), 45 grams of cholesterol and 50 milligrams of sodium. It can be prepared simply, but also takes well to sauces. Swai is a white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture that can be broiled, grilled, or coating with bread crumbs and fried, according to experts. only as catfish (be sure to look for country of origin labeling at the fish counter to determine whether your catfish is from the Mekong Delta or the Mississippi Delta). In fact, the Monterey Bay Aquarium in California, which has an authoritative site that tells you everything you ever wanted to know about the fish that end up on our dinner plates, describes swai as a river-farmed catfish, sometimes simply referred to in the U.S. Gibbons explained that swai, along with basa and tra, two related varieties also appearing at more and more stores, belong to what’s called the Pangasius family and they’re similar in character to catfish. Since I knew nothing about swai, I asked Gavin Gibbons, a spokesman for the National Fisheries Institute, for a primer. Voilá! Salt and pepper to taste.One economical option popping up at many stores is swai, which is native to Southeast Asia-Vietnam, Thailand, Laos, and Cambodia-and sells locally for around $3.99 a pound. Combine the cabbage mixture with greek yogurt mixture.In a food processor, combine greek yogurt, honey, chipotles, and juice of lime until smooth. ![]() Shred cabbage and brussels sprouts and combine with diced red onion and chopped cilantro.1/2 cup of greek yogurt (I used fat free).1/2 lb of Brussels Sprouts, stems removed.Squirt lime juice on them, if desiredĬombine all of the ingredients into a mixing bowl. Plate tacos, add fish and slaw to tortillas.Grill tortillas for about 30 seconds on each side.Once preheated, grill fillets for 3-4 minutes on each side until fish is white.Pre-heat grill, and make sure to spray with cooking oil so that the fish does not stick to the grates.Marinade fillets of swai for about an hour.Brussels Sprout and Red Cabbage Slaw (recipe below).Honey-Lime Cilantro Marinade (recipe below).After I ate them, I remember that I wanted to try them with some crumbled goat cheese also, but I guess I can try that next time. Overall, the fish tacos were a great success and I would like to experiment with different types of fish/protein with this combination. I also grilled some corn tortillas so they could have that smoky flavor. I sprayed the grill with some coconut-oil cooking spray (thank you, Trader Joes), and let them cook about 3 minutes on each side, and the result was tasty, juicy, flaky fish perfect for tacos. The smell was fabulous as they were grilling. My lovely fillets did not remain fillets, but they were going to be cut into pieces anyway, so it was fine. ![]() The flaky fish was difficult to transfer and to flip, but I did it somehow. Unwrap 1 foil packet to check for doneness (the fish. If baking, put the foil packets on the baking sheet, put in the oven and bake for 15 minutes. If grilling, put the foil packets on the grill, close the grill and grill for 7 minutes per side. This made a slaw that was more grainy, but still tasty nonetheless. Fold the foil up from both ends to make closed foil packets. ![]() I’m sure we have a shredding attachment for the food processer but I have no clue where anything is in this house, and I am home alone. Out of sheer laziness, I used the food processer to “shred” the cabbages rather than hand-shredding them. This slaw was light and a great complement for the fish. I love brussels sprouts, and although I typically eat them roasted, I wanted to incorporate them into my slaw. While the fish was marinating, I began making my slaw. I made a cilantro honey-lime marinade for the fish with jalapeño for an added kick. I had some frozen swai fillets in the freezer, and in an effort to get rid of them I settled on making fish tacos. Today is a beautiful, sunny Sunday and I couldn’t think of a better day to start. Time for my first post! This summer so far has been beyond busy, so I have not had any time to cook. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |