eat something good…
Sustainable or not, trash fish is just that – trash. You’ll never see me cook Farm-Raised Tilapia. I know, that’s harsh. Back when tilapia was called Saint Peter’s Fish – and wild caught, it was a decent aqua protein. It was sweet, fresh tasting and flavorful. However, once they found that tilapia could be placed in tanks with other better farmed fish to eat the… um… by-products, they took on a completely different profile. Now days, they taste like a stagnant pond. Gone are the light, sweet notes, gone is the delicate fattiness, and say hello to muddy, dry, fish. So, cheap or not – sustainable, or not - it can stay in the multi-filet packs in the grocery freezer.
Then there’s Mullet – which just isn’t even worth the effort to take it out of the market.
And, up until this week, I felt the same way about Swai.
Swai, or Iridescent Shark, is actually a member of the shark catfish family. If you’ve ever had an aquarium and bought a Bali Shark for your tank… you’ve had a Swai. Mean, moody and aggressive, they fit a food-stuff profile better than either of the above options. Swai feed on plankton, vegetation and other smaller fish so there is less of that bottom-of-the-tank funk in the meat. The flesh is tender, delicate, and extremely versatile. It can be substituted for sole or flounder in your favorite recipes, fried up like catfish…
and (as it turns out) makes a good sub- in for the campsite fish recipe.
Swai in Foil
Granted, this isn’t a terribly difficult, or elaborate recipe. It’s just good fish.
Serves 2 to 4
2 to 4 Swai Fillets
1 Yellow Onion
Salt and Pepper
2 Tablespoons Oil
2 Tablespoons Butter (or your favorite substitute)
Preheat the oven to 375
Thaw and dry each fillet
Season both sides of each fillet with salt and pepper
Tear off a sheet of foil about twice the length of the longest fillet
Place a pat of butter on the foil and place the fillet directly on top
Thinly slice the onion and lemon, and Cut the tomato into 1/4″ slices
Layer each fillet with sliced onions, tomato slices and top with lemon slices
Drizzle oil over the top of each fillet
Fold the foil over the prepared fish creating a pocket and tightly seal the edges
Place on a baking sheet and pop in the oven
Bake at 375 for 30 minutes – It really doesn’t matter what fish you are using – the cooking time remains the same.
When the time is up – cut open the package, divide up the fish and serve with fresh steamed rice and some Braised Brussels Sprouts.