Prep 5 mins
Cook 30 mins
I found this recipe online when I was looking for something to do with my Swai fillets. Swai is similar to catfish with its white flesh, but has a milder flavor and more delicate texture. The recipe came from Milk & Honey Naturals. The fish stayed nice and tender (not dry at all) and the broiling at the end crisped up the bacon nicely.
- 2 swai fish fillets
- 1⁄4 teaspoon Italian herb seasoning
- 6 -8 slices thin cut bacon
- Preheat oven to 400.
- Liberally grease a baking sheet or line with foil.
- I lined mine with foil and it didn't stick to the foil at all.
- Lightly sprinkle the fillets with the Italian seasoning.
- Lay out 3-4 strips of uncooked bacon depending on how long your fillets are.
- Lay a fillet on top of the bacon.
- Wrap the bacon around the fillet so that there are few gaps between the slices.
- I overlapped some of my slices-it was fine.
- Repeat the process for the other fillet.
- Bake at 400 for 30 minuets.
- After the 30 minutes are up, broil on High for 1-3 minutes to crisp up the bacon.
- Watch it carefully so the bacon doesn't burn.
Great recipe, so simple. I used Old Bay seasoning. Thanks!
I am not a fan of fish as a rule. Most definitely the best I've ever had. The whole family loved it and they were arguing over who got the last 2 fillets.
I am sorry, but I found this fish to be very mushy. Maybe I am not a fan of Swai. Mine was frozen but when I thawed it the fish was quite thick and was not mush. I even dried it with paper towels so there wouldn't be any extra moisture. I didn't care for the Italian seasoning. It just seemed out of place with the fish. I have never tried Swai before. I probably won't be doing this again. I gave it 2 stars for bacon, who doesn't like bacon. The bacon underneath was not cooked very well either. On top it was crisp. I also did not overcook it. It was in there for exactly 30 minutes.