May 27, 2013

Swai with Sweet Potato Hash

Sometimes I honestly have no idea what to talk about on here. I can't bring myself to just go right into the recipe, because I like to share personal stuff, but it can be hard (especially when I have this delicious guy above)! After all, I view my life as not so incredibly exciting. I figure I work an average job, with an average (and lovely) family, and with mainly common hobbies. So instead, I am going to be (slightly) un-healthy and tell you guys the deliciousness that I had at Dairy Queen today.

I work at Dairy Queen, which means I get to do a lot of... experimenting, shall we say, with various flavor combinations (not that our customers don't as well-- I still remember the customer who ordered a Hawaiian and Mint Oreo combo-- ugh!). But yesterday, I made pure heaven when I combined Spanish peanuts (salty, crunchy), hot fudge (gooey, thick, warm), and brownie bites (rich, fudgey, chewy) in a vanilla ice cream blizzard. So. good. Next time you go, give it a try!

Anyways, onto healthier fare:

I made Swai for the first time! According to Monterrey Bay Aquarium, "Basa, Pangasius and Swai are used interchangeably when referring to two species of farmed river catfish from Asia." It is a good alternative to less environmentally-friendly white fish, and tastes incredibly like Halibut. It doesn't have that muddy taste that catfish does, and it was fun to experiment!

This slightly sweet dish, with perfectly cooked fish and a crispy potato hash flavored with a hint of lemon and thyme, feels like summer! The weather has been perfect lately, which always puts me in the mood to make some light and bright dishes. This is a show-stopper, and oh so good!
Swai with Sweet Potato Hash
Serves 4                  Serving Size: 1c. hash and 1 fillet

  • 2tsp olive oil
  • 1/2red bell pepper, diced
  • 1c. diced onion
  • 1 Serrano pepper, diced 
  • 1 large zucchini, diced
  • 1 small sweet potato, cooked, skin on, diced
  • 1 small yellow potato, cooked, skin on, diced
  • 1c. corn
  • 1 lemon, zest and juice
  • 1tsp fresh thyme, minced
  • 4 (4-oz) Swai fillets
  • 1/2tsp pepper
  • 1/2tsp salt

  1. Heat olive oil in a medium skillet. Add the bell pepper, onion, and serrano; saute for 2 minutes on high. Add the zucchini, potatoes, and corn; cook until browned, about ten minutes, stirring often. Add corn, lemon zest, and thyme; cook for one minute. Remove from pan.
  2. Spray the pan with cooking spray. Sprinkle salt and pepper evenly over the fish. Add to pan; cook approximately 6 minutes per side on medium-high, or until cooked through. Coat with lemon juice.
  3. To serve, place 1c. hash and 1 fillet on each of four plates.

1 comment:

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