Portuguese filet of Swai

Portuguese Swai

J and I have been trying to eat more fish. Since one of my most favorites, seared tuna, is out at least until Baby Girl Tyler arrives in November, we’ve had to get creative. Last night, J found this super easy and really delicious Portuguese recipe from Food.com. We didn’t have any sole filets  on hand, so we swapped out Swai (not sure what Swai is, check out this link from Consumer Reports) and it was wonderful. Since we didn’t want to figure out how to divide an egg yolk, we just made the full sauce recipe. Which turned out to be a great idea because the sauce was equally delicious over brown rice!

2 Swai fillets
1 1/2 tablespoons lemon juice
2 tablespoons butter
1/4 cup dry sherry
1 teaspoon soy sauce
2 sprigs parsley, minced
1 egg yolk

Arrange fillet in broiler pan and sprinkle with a little lemon juice and dot with butter. Broil until fish begins to brown. While the fish is broiling, combine the remaining lemon juice, sherry, soy sauce, parsley, and egg yolk. Mix well. When the fish has browned, spoon the sauce mixture over fish and return to broiler until sauce begins to bubble. If you end up with more sauce than fish, like we did, add the sauce to a pan and heat on medium until bubbling. This ended up being perfect because the sauce on the fish soaked in.

My opinion:
With a side of brown rice and broccoli, this was a super light and tasty dish. In total, it took longer to cook the brown rice than to make the fish from start to finish. Next time, we’ll add more fresh parsley at the end.


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