Swai is a type of catfish that thrives in the rivers of Asia. When baked, swai has a light, flaky consistency and a slightly sweet, mild flavor. It's also called Basa or Pangasius, and it is sometimes cultivated on fish farms in the United States. Swai that is cultivated on these American farms is considered a "best choice," as the farming practices are more ecologically responsible than some Asian catfish farms, according to the Monterey Bay Aquarium Seafood Watch.
Preheat your oven to 350 degrees Fahrenheit.
Place the fish fillets in a lightly greased casserole dish. Set the dish aside.
Melt the butter in a small saucepan. Add the dry white wine, lemon juice, garlic salt and pepper.
Simmer the butter mixture for about 2 minutes, stirring often, then spoon the mixture generously over the swai fillets.
Sprinkle the fillets with paprika.
Bake the swai fillets for 10 to 12 minutes, until they are flaky.
Things You'll Need
14 oz. swai fillets
2 tbsp. butter
1/4 cup dry white wine
1 tbsp. fresh lemon juice
1 tsp. chopped garlic
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tbsp. chopped cilantro
Sprinkle the swai with fresh cilantro before serving.