Swai is a lovely fish that tastes both light and fatty. It pairs well texture-wise with the creaminess of ripe avocado. The sauce is prepared separately, then tossed in with the fish.
1.5 Swai filets, cut into strips 1 ripe avocado, cut into small cubes 1 handful of fresh parsley 2-3 tablespoons of grated Parmesan or aged cheddar 1 tablespoon of bread crumbs 2 garlic cloves olive oil pepper to taste
Separate the leaves of the parsley from the stems and place in a mini food processor. Add the cheese, breadcrumbs, and garlic, and pulse for a few seconds. Add as much olive oil as the mixture will absorb, and grind the mix into a fine paste, like pesto.
Heat up olive oil in a medium skillet. Drop in the Swai, add the parsley sauce you just prepared, and coat the fish in it. Add pepper to taste. Put a cover on the skillet and cook on medium heat for 15-20 minutes. Toss in the avocado, stir, cover, turn off the heat and let sit for five minutes. Serves 2.