Swai Sauté

Swai is one of my favorite types of fish to cook.  It's actually a Vietnamese catfish, however it legally cannot be sold in the US as catfish, so it is marketed as Swai or Basa.  True story!  Apparently the US has some sort of trademark on the term catfish and they don't want anyone interfering with their catfish sales.  I like it because it is very similar to Tilapia, only it's larger and heartier than tilapia, but it cooks very similar.

Ingredients: 

• 4 Swai Filets, cut in to 1 inch pieces (fresh or frozen, thawed if frozen)
• 10-12 mini bell peppers, cut in halves
• 1 shallot, chopped
• 1 clove fresh garlic, minced
• 1 yellow onion, chopped in medium sized chunks
• 1 bunch of fresh asparagus, medium thickness or larger, cut in to 1" pieces
• Olive Oil
• Cajun/Creole/Old Bay seasoning (or your preferred seafood season of choice)
• Brown Rice or Quinoa cooked
• Vegetable broth

1. Prepare rice or quinoa in your rice cooker or on the stove
2. Toss the asparagus in a frying pan with some Olive Oil and seafood seasoning and sauté the asparagus alone, as it takes slightly longer to cook.  You want it to still be a tad crunchy.  
3. After a few minutes, throw in your bell peppers, chopped shallot, chopped onion and minced garlic.  Drizzle some additional EVOO on top of the newly added vegetables and add some more of the seafood seasoning.   Mix around well so that the oil and seasoning coats the vegetables.  Allow it to cook for a few minutes, then begin casually mixing the vegetables around to allow them to cook evenly.  After about 5 -7 minutes, add the Swai pieces. You can either season the filets prior to cutting or you can add additional seasoning after mixing them with the vegetables.  Allow the Swai to cook with the vegetables for approximately 7 minutes. By then the fish should be fully cooked, and the vegetables cooked to a perfect consistency.  Feel free to always test a piece of the fish to make sure it flakes properly.
4. Serve the sauté over a bed of the brown rice or quinoa.  This should yield about 4-5 servings.