![]() ![]() Or use an alternative such as additional stock spiked with a little vinegar. Add chili powder, salt, cumin, and black pepper cook and stir until fish is opaque in the center, 1 to 2 minutes. If you don't have any white wine around, a light or medium-bodied red wine can work just as well. Cook swai in hot oil, stirring occasionally, for 2 minutes.Garnish with freshly chopped herbs, chunky croutons, or bacon crumbles.Don't have clam juice? Use chicken or vegetable broth.Also, throwing in a bay leaf or two is great for the broth. Dill, oregano, basil, or cilantro are good options. Or add shrimp, scallops, crawfish, or your choice of seafood. Season with a tiny bit of salt, pepper to taste, and paprika. Step 3: Arrange the swai fillets in a large baking pan. Cook while stirring until all the butter melts. You can use any kind of flaky fish, like snapper, cod, rockfish, whitefish, or even tilapia. Step 2: In a small saucepan, combine the white wine, butter, lemon juice, salt, and minced garlic.To bulk it up, add chopped potatoes, canned white beans, bell peppers, zucchini, celery, summer squash, kale, spinach, or even bok choy.Our readers have shared many of their own takes over the years. This stew is delicious on its own, but it's so versatile. Bake in the preheated oven for 45 to 60 minutes until fish flakes easily with a fork. Arrange fillets in a baking dish and top with Asiago cheese, then season with salt and pepper. Spread creamy salad dressing onto the exposed side of each fillet. ![]() Just remember that the tomatoes and fish will both release more liquid as they cook.Īs you add more liquid, taste the soup, and be sure to adjust the seasonings accordingly. Press swai fish, skin-side down, in bread crumbs. ![]() If you prefer a brothier soup, you can add more clam juice, seafood broth, shellfish stock, or white wine to get it to the consistency you prefer. The gluten-free batter gets extra flavor from a spice blend that includes garlic powder, onion powder, turmeric. This recipe will make a chunky stew with not a lot of liquid. This perfectly tender and delightfully crispy fried fish doesnt lose its crunch. ![]()
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