And if you want more of a snack, Saffitz suggests mashing fish with tartar sauce on crackers like fancy tuna salad. If you have leftover fish, pour some olive oil over it to make a quick conserva, and it'll last you the rest of the week. Don't Forget About SidesĬrusty bread soaks up the juices from the roasted peppers in our latest recipe, but you can't go wrong with simple roasted potatoes (fingerlings or sweet potatoes), cooked rice or grains, grilled corn in the summer, or a crunchy raw shaved salad on the side. And, when in doubt, use lots of lemon juice. Since the fish is so tender, it's good to finish with a crunchy salad like thinly-sliced onion, fennel, radishes, or cucumbers for freshness. Saffitz also suggests fennel-raw or roasted for more subtlety-or a ginger-scallion-sesame oil-soy sauce combination for an Asian fish. Roasted peppers might not work for every fish, but citrus, olive oil, and delicate herbs like chives, parsley, and dill are reliable flavor additions. If it’s hot, the fish is probably overcooked, and if the metal is still cool, put it back in the oven. Step 4: Serve immediately with your favorite dipping sauce. Step 3: Place swai fillets in a baking dish and bake for 15-20 minutes, or until desired doneness is reached. Step 2: Coat both sides of the swai fillets with cooking spray. You can also use a metal cake tester by sliding it into the fish and pressing it to your lower lip for three seconds. How to Bake Swai Fillets: 8 Steps Step 1: Preheat oven to 350 degrees F. Press the cooked filet gently, and, if it separates into flakes easily, then you're good to go. When cooking at this low temperature, sometimes the fish will remain a bit translucent and trick you into thinking it's undercooked-it's probably not. The general rule of thumb for slow-roasting fish is to cook at 300° for 20–30 minutes.
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