In the quest to lose weight and become healthier, I’ve spent more time scouring the Internet for delicious-looking foods that are lower in calories or carbohydrates, and loaded with nutrients. Whenever possible, I’m trying to cook with fresh, organic ingredients. That’s not always possible, but reducing our intake of overly processed foods loaded with synthetic preservatives and hydrogenated oils has to help.
I didn’t find this particular recipe anywhere. I happened to have these things on hand and they sounded like they would taste good together. A winner was born. 
Swai is a delicate white fish similar to Tilapia, but just about twice the size. It has a very mild flavor that takes well to any number of sauces or spreads that give it a special umph.
A traditional tapenade is a Greek spread consisting of capers, black olives, and anchovies made into a purée with olive oil. I could think of no better way to describe the paste I made with sweet cream butter, sun-dried tomatoes, and minced garlic. I do believe others are reinventing “tapenade” so I’m not the first.
On the side was a fresh spinach cooked until wilted in a bit of water. I love mine with small glurg of apple cider vinegar. The beautiful pickles are from the new Farmer’s Garden collection by Vlasic. Love them!
Broiled Swai with Sun Dried Tomato Tapenade
4 – 6 Swai fillets
Olive oil spray
2 stick of cold, salted sweet cream butter
2 (3oz) package sun-dried tomatoes (smoked Julienne cut taste great)
2 heaping tsp. jarred minced garlic
Salt & Pepper
Heat oven to 375 F.
Place cold butter, sun-dried tomatoes, and garlic in a food processor. Whiz until everything is well-incorporated, scraping down sides and bottom as needed. Set aside.
Spray large jelly roll pan (large baking sheet with short sides) with olive oil spray. Lightly salt and pepper both sides of fillets and arrange on pan. Spray tops of fish with more oil. Place in preheated oven for 10-12 minutes.
Remove fillets from oven and spread with tomato tapenade. Turn oven to broil, return fillets to oven and bake for another 5-7 minutes until lightly browned.
- 4 – 6 Swai fillets
- Olive oil spray
- 2 stick of cold, salted sweet cream butter
- 2 (3oz) package sun-dried tomatoes (smoked Julienne cut taste great)
- 2 heaping tsp. jarred minced garlic
- Salt & Pepper
- Heat oven to 375 F.
- Place cold butter, sun-dried tomatoes, and garlic in a food processor. Whiz until everything is well-incorporated, scraping down sides and bottom as needed. Set aside.
- Spray large jelly roll pan (large baking sheet with short sides) with olive oil spray. Lightly salt and pepper both sides of fillets and arrange on pan. Spray tops of fish with more oil. Place in preheated oven for 10-12 minutes.
- Remove fillets from oven and spread with tomato tapenade. Turn oven to broil, return fillets to oven and bake for another 5-7 minutes until lightly browned.
