Swai With Spicy Lentils

Swai is a terrific choice for those who don't like a fishy fish. It is economical, low in fat, and low in calories. This recipe is an adaptation of another I'd seen here on food.com, but I had made so many substitutions I decided to submit it so I had a more accurate picture nutritionally.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3⁄4 cup lentils
• 1⁄4 teaspoon ground turmeric
• 2  cups  fat-free low-sodium chicken broth
• 2  teaspoons olive oil
• 1 1⁄2 teaspoons cumin
• 1  tablespoon ginger, grated
• 1⁄2 teaspoon cayenne
• 1  tablespoon lemon juice
• 2  teaspoons  coriander
• 1  lb  swai fillet
• 4  cups cabbage, chopped

Directions

1. Combine lentils, turmeric and stock in a saucepan. Bring to a boil then reduce heat, cover and simmer for 20 minutes.
2. When lentils are ready (or just before) In a large pan heat , stir fry cumin, ginger, and cayenne for a few seconds then add lentils. Stir to combine.
3. Add lemon juice and coriander. Stir gently.
4. Lay the Swai atop the lentils, cover the pan, and cook on low heat for 10 minutes, turn the fish and cook for 10 minutes more.
5. Absolutely not necessary, but we serve this over chopped cabbage and use a little bit of sauce similar to that on a fish taco (with non-fat yogurt as a substitute for mayo). When I have found our perfect combo, I will amend this recipe to add it.