Last updated on April 24th, 2018.
A truly wonderful dinner ready in 20 minutes! Tender flaky Swai Fillets with Tomato Caper Sauce are irresistible, easy to cook, and very healthy. This recipe for swai fish is a great way to use seasonal tomatoes and herbs.
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Ahh, Swai. You are my favorite fish to cook. So tender, flaky, not-too-fishy, cooks quickly, and so versatile! On top of that, it is one of the most affordable fishes available. I always keep a few frozen so that I can take them out in the morning to thaw and then have a quick, healthy, easy dinner later in the day.
This time I cooked Swai in a delicious sauce made of fresh tomatoes, garlic, and tangy capers. Aldo is generally a caper-hater but he really liked this recipe, probably because the capers released their wonderful flavor into the tomato juices and didn’t taste too sharp. I added a handful of spinach to the tomato-caper sauce because spinach is one of those vegetables that is very easy to hide in a recipe – it cooks down to a tiny fraction of its size compared to raw and doesn’t impart too much flavor onto the dish. It’s a super easy way to get extra vegetables into your dinner.
I did not know until I looked this up, but capers are actually edible flower buds from a plant that is local to the Mediterranean, Asia, and Africa (pretty much anywhere other than the US, sadly). So there you go, a delicious recipe and a fun fact! Now enjoy this recipe for Swai with Tomato Caper Sauce. :)
- In a large skillet, heat the olive oil over medium-low and saute the diced plum tomatoes, thinly sliced garlic cloves, and capers together for 3 minutes until tomatoes soften and release juices.
- Season the Swai fillets generously with salt and pepper, and carefully place into the skillet.Top with a handful of spinach and cover with a lid to allow the Swai to cook and steam, and for the spinach to wilt. Cook over medium-low heat for 10 minutes, or until the Swai is fully cooked and the spinach is completely wilted. Stir the wilted spinach into the tomato sauce without disturbing the Swai, remove from heat, and top with freshly cut herbs.
Any thin white fish fillet that will cook quickly works great in this easy, healthy recipe! Fresh herbs really add a fresh flavor to the dish. Parsley and basil are truly lovely herb combinations in this tomato-caper sauce.
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