Grilled Swai with brown rice and lemony broccoli

Original article: Swai: grilled confusion fish

Grilled lemony swai

This often affordable Southeast Asian catfish filet holds together well on the grill and has great taste
Course Main Course
Cuisine American
Keyword grill
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2


  • grill


  • 1 Swai fillet
  • 1 head broccoli
  • 1 serving rice brown, white, purple, black, forbidden or otherwise.
  • lemon pepper
  • 2+ tbsp lemon juice
  • pepper
  • salt
  • olive oil


  • Pour lemon juice on swai fillet. Apply lemon pepper, pepper, other spices as desired, liberally to both sides of the fillet. Put a few drops of olive oil on each side of the fillet. Allow to sit for 15 minutes.
  • Heat a medium skillet on high heat. Cut up head of broccoli into size desired. Throw (not too hard; this isn’t baseball) the cut-up broccoli into the skillet when hot, pour a bit of lemon juice on, adjust to medium-high heat until juice evaporates. Stir the broccoli until done: browned on a few sides. Add a dash of soy sauce if desired.
  • Heat grill on medium high. Put swai fillet on grill after it is preheated, preferably on a colder spot if the grill has one. If the exposed side is lacking in the spices, add a little bit again. Three minutes later, flip. Three minutes later, take off the grill.
  • Serve with broccoli and rice.

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