Bacon Wrapped Swai

"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."
photo by Shanellp photo by Shanellp
photo by Shanellp
Ready In:


  • 2 swai fish fillets
  • 14 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.

Questions & Replies

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  1. yogiclarebear
    Great recipe, so simple. I used Old Bay seasoning. Thanks!
  2. shuffman63
    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.
  3. Sunnee50
    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.
  4. Michele Z
    Okay...I am going to be the first to admit that when I came across this recipe earlier today I said "Ummmm.....hmmmmm....I don't know". BUT seeing as I had all 3 ingredients (a definite bonus right there) I said..."eh...why not".<br/><br/>WOW!!! I honestly did not know what to expect but this was really really good! Good enough that the steak and taters husband went for 2nds!!! I do think next time I make it I will make sure to go to the butcher for very plain, unseasoned bacon. Ours was smoked and it wasn't bad but....


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