Wednesday, March 27, 2013

Champagne Citrus Swai

No, not vegan. But BOY did this turn out good! I only post my AMAZING recipes, so you know it has to be good if it passed that test!

I didn't know what Swai was when I picked it up. It was on sale, cheap, so I figured I would try some. Google told me that it is another inexpensive white fish as an alternative to Tilapia, Cod, and Catfish. I found this fish FAR superior to all of those fish. Zero fishiness, this recipe tastes like a delicate white protein, which I prefer over... fish. Blech. I will try it again with another white fish and see if they turn out as good, but I have a feeling that Swai is just a better, more mild fish overall :) There was almost no fishy smell when preparing it, despite the fact the fish was purchased the date of expiration (you know, on sale...) and stuffed in the freezer for months before I pulled it out to make this. Most stuff gets a bit... fishy... when I do that, but not the Swai!

Champagne Citrus Swai

Swai (about 1/2 lb)
Whole wheat flour, about 1/2 cup
Olive oil
Truffle Oil (optional)
Lemon Pepper
Garlic powder
Orange Muscat Champagne vinegar (I find it regularly and inexpensively at Trader Joes, use regular Champagne Vinegar and a dash of orange juice as a substitute)
Dry Sherry

Pat Swai dry, as dry as you can get it!

Grind some of that lemon pepper and about 1 tsp of garlic powder into the flour, and mix together (add a dash of salt if your lemon pepper is unsalted).

Sprinkle half of the flour on a plate, and set the Swai on top. Sprinkle the rest of flour on top of the fish. Rub the flour into the fish, getting all the sides too! Flip over and repeat.

Heat about 1 tbsp of olive oil in a pan on medium heat. Add 1 tbsp of truffle oil (or another tbsp of olive if you decide not to use it) and place the fish in the pan.

Fry for three minutes on each side, or until fish is golden brown, adding a bit more olive oil if needed.

After the second side is done, deglaze with 1/3 cup of vinegar and a glug of Sherry (couple tablespoons) over the top of the fish. Cook for two more minutes on each side.

There was a good amount of vinegar left when I was done, so I continued cooking it down after I removed the fish to make a glaze. I found the fish was so flavorful, it didn't need it! But it goes GREAT with some rice!