Sauteed Swai Fillets with Green Salad and Honey Grapefruit Vinaigrette

Ok, so I have to admit that Swai is not my favorite fish, but it's inexpensive and if you're going to eat it, this recipe will do just fine. I served it with a fresh green salad drizzled with honey grapefruit vinaigrette.
Recipes follow.

Sauteed Swai Fillets
Ingredients

• 3 large Swai fillets, thawed, rinsed and patted dry
• 1/4 cup olive oil
• 2 tablespoons butter
• 1 tablespoon red wine vinegar
• 2 tablesoons garlic powder
• salt to taste
• lemon pepper to taste

Directions

1. In large, deep sauce pan or sautee pan, heat olive oil, then add butter and heat until melted.
2. Add red wine vinegar and give a light stir, then add a pinch of salt and the garlic powder.
3. Add Swai fillets, and continue cooking over medium heat.
4. Sprinkle lemon pepper seasoning onto each fillet.
5. After about 3 minutes, carefully flip fillets, sprinkling other side with lemon pepper, and continue cooking for about 4 minutes, or until outside is opaque.
6. Serve immediately, spooning sauce from pan over fish.

Lemon Grapefruit Vinaigrette
Ingredients

• 1/2 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 4 tablespoons freshly squeezed grapefruit juice
• 1 tablespoon salt
• 1-2 freshly crushed garlic cloves
• 1 teaspoon chopped basil
• 1 tablespoon honey

Directions

1. Mix all ingredients well, adding the olive oil last, and whisking to combine.

Whitefish with Lemon Vinaigrette

 

Last night's dinner.  The picture makes this look like breaded, deep-fried fish.  It wasn't...really.  Ok, it sort of was, but in a much healthier way than you would think.  It was dusted very lightly with flour, then fried in a little bit of olive oil  I served it with brown rice and zucchini and yellow squash.  Worked out right nice.  Recipe follows:

White Fish

Recipe

• 3 Tbs Extra-Virgin Olive Oil
• 6 (5 to 6-oz) Whitefish Fillets (I used Tilapia)
• All-Purpose Flour, for Dredging

Directions

1. Heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat.  
2. Sprinkle the fillets with salt and pepper, then dredge the fillets in flour to coat completely, shaking off the excess flour.
3. Fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Lemon Vinaigrette:
Recipe

• 1/4 C Fresh Lemon Juice (I substituted lime this time)
• 1/4 C Lightly Packed Fresh Italian Parsley Leaves (I substituted 3 green onions)
• 2 Cloves Garlic (There's no substitute for garlic)
• 2 Tsp Finely Grated Lemon Zest (Or lime zest)
• 1/2 Tsp Salt
• 1/4 Tsp Freshly Ground Black Pepper
• 1/3 C Extra-Virgin Olive Oil

Directions

1. Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender.  With the machine running, gradually blend in the oil.  Season to taste with more salt and pepper.  (I'm not a big fan of having too many kitchen gadgets, but I have to admit that I have a Magic Bullet and for small jobs like a vinaigrette or marinade, I love using it).