Have you ever heard of Swai?  I hadn't, not before this last weekend.  Apparently it is from Southeast Asia and is considered a catfish that has a very mild flavor (follow the link for more information).  I bought the Swai for a couple of reasons.  One, I told my son that I was done cooking two dinners at every meal and second, after speaking with the butcher, this was a very unfishy fish.  I figured for my son's new delve into eating fish, it should be something mild.  I then had to find a recipe that we might both enjoy.  This recipe is a modification from LauraLovingLife and her Ginger Sesame Swai.  I would have made it exactly like hers but I knew my son would not eat the more intense flavors though I would have loved it.  I marinated mine in this sauce but not my sons, his I just topped with the sauce right before cooking.  The third reason, the price.  You can't beat $3.99 a lb.  I actually had just under a pound which worked out well for the two of us. There was enough left over for me to have two fish taco's the next day (avocado, cabbage, sour cream, lime, Sriracha, and green onions in a warm corn tortilla).


1 Lb Swai
3 tsp Olive oil
3 tsp Rice vinegar
2 tsp Gluten free Soy sauce
1 tsp minced garlic
1 tsp minced ginger
Juice of 1/2 lemon
Salt and pepper to taste

Preheat oven to 375 degrees F

Mix together all ingredients really well.  Marinate the fish for an hour on so with the marinade.  I placed mine into a large baggie.  Once the marinading is done reserve the marinade.  Place fish on broiler pan or raised tray on cookie sheet, remember to give it a little oil so that it doesn't stick. Pour the marinade from the bag over the fish.  You can either

Bake at 375 degrees F for 15 minutes and then broil for another 5 minutes or

Place shelf about 8-9 inches from broiler and broil for 15-20 minutes.  Watch it carefully because it can burn and or catch on fire.
I  served the Swai with sticky rice, raw carrots and fresh strawberries.  I have to say, even my son ate it up and liked it. Eventhough he did say there was too much "sauce" on it he did say that he would eat it again. Next time for him, butter, garlic and a squeeze of lemon then cooked at 375 degree F.

Hope you liked the recipe.  Go over to LauraLovingLife and check out her recipes also.

Enjoy life,
It's the one you have,

Dinner in our house is sometimes a bit of a struggle.  My son is a red meat and potatoes kid, no sauces and no seasonings.  Up until recently I've basically been making two meals at dinner.  This has stopped, I just couldn't do it any more. Tonight he is being introduced to my Garlic and Lemon Baked Chicken.  Normally I don't do a lot of chicken, it's not one of my favorites.  I would never go to a restaurant and order chicken, nope not gonna happen.  I think it stems from a time in my life where chicken legs were about the only meat that I could afford.  However in the face of way too much red meat lately, we are introducing chicken and fish back into our diet, he just doesn't know about the fish yet......sheesh.  There is other reason we are having it with the vegi's, we had friends over and there was a left over vegetable platter.  Since the vegi's were all cut up so nicely why not bake them.  The chicken breast that I purchased from the butcher was huge, a mutant I would say.  I just bought the one since it is only the two of us.  You can easily increase the amounts in this recipe.
The Recipe:

1-2 Chicken breasts, rinsed and patted dry
3 Cloves of garlic, finely minced
1 Lemon
2 TBSP Olive oil
1/4 TSP Turmeric
1/4 TSP Sugar

Salt and Pepper to taste

Preheat the oven to 350 degrees F.

Make the Olive oil mix first.  Mix  2 TBSP Olive oil, garlic, sugar, turmeric and juice of 1/2 a lemon in a bowl(as much juice as possible). Mix it really well.
After mixing, use 2-2 1/2 TBSP of the mix to coat your vegis.  Keep mixing as olive oil will continue to coat the more you mix.  There should be about a 1-1 1/2 TBSP left.  Place your chicken breast in the middle of a glass baking pan.  Coat the chicken with the mix.  Add the vegi's around the breast.  Cut up the last of the lemon and place around the pan.  Salt and pepper.  Cover tightly with aluminum foil and bake for 1 hour. After 1 hour remove the aluminum foil and bake for 10 more minutes to crisp up the vegi's.  Keep an eye on the chicken, you don't want it to dry out.  You can adjust the cooking time for the vegi's.  If you like crispier vegi's, leave them out, except carrots, and throw in after 30 minutes of cook time.  Make sure to recover the pan.

There is a similar recipe over at Time 2 Save, Time 2 Give where she uses a package of Italian dressing mix instead of the fresh garlic, lemon and turmeric.
This made a super moist and flavorful chicken.  You can if you like, though it won't be as healthy, add butter to the vegi's while they are cooking.  If you do, add the vegi's during the last 30 minutes of cooking.

I hope you enjoy this recipe. If so, leave a comment!

Enjoy Life.

It's the one you have,