The Recipes

Swai Veracruz

Swai is a flaky white fish with a slightly firmer texture than orange roughy.  It doesn't have a strong flavor, so it pairs well with almost any sauce, seasoning, or marinade.  You can easily swap the swai out for whatever fish looks good at your market: mahi mahi, cod, or tilapia would all be good choices in addition to orange roughy.

Swai Veracruz


- One fillet of swai
- 1/4 of a red onion, diced
- 1/2 jalapeno, finely diced (seeds and ribs removed if you want less heat)
- 1 garlic clove, minced
- 1 roma tomato, diced
- 1/2 cup white wine
- 1/4 of an avocado, diced
- 1 lime, zested and juiced
- olive oil
- salt
- pepper

Preheat the oven to 350 degrees.

In a large skillet, heat 1 T. of olive oil.  Season the fish with salt and pepper and place it in the hot oil.  Let the fish cook to get a nice brown color; approximately 3 minutes per side.

While the fish is starting to cook, heat 1 T. of olive oil in another skillet.  Add the onion and jalapeno, season with salt, and let them cook for five minutes.  Add the garlic and stir, then the tomatoes and wine.  Let the wine reduce by half.  Season with salt and pepper to taste and let the sauce continue to cook until the fish is ready.  Add the lime zest in the last minute of cooking, then spoon the sauce onto a plate.  Lay the fish on top of the sauce, finishing with the avocado and lime juice.  I reserved a couple of pieces of the diced tomato to put on top as well.