Tahlequah Daily Press

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September 19, 2013

BBQ My Way: Grilled swai with fire-roasted salsa

“Swai?” you say. "What in the world is swai?" Swai is a fantastic white fish that comes from southeast Asia. It has a mild, slightly sweet flavor, which is absolutely delicious. It holds up well to grilling, assuming you don't over handle it while cooking, and it pan sears well too. It is now available in frozen form in many grocery stores and best of all, it is quite affordable.

For today's recipe, we sprinkled the fish with a commercial fish rub and prepared a delicious fire-roasted salsa to liberally pile on top. A delicious meal that’s fresh, healthy and affordable, and can be prepared over real charcoal or on the gas grill: What's not to like? We grilled four swai filets for this recipe.

Fire roasted salsa

  • 2 to 3 tomatoes – depending on size
  • 2 yellow onions
  • 2 jalapeno peppers
  • 2 ears of corn with husk
  • 1/2 tsp cumin
  • juice of 1 lime
  • salt and pepper to taste
  • 1 minced garlic clove
  • chopped cilantro or parsley (optional)

Wrap the two ears of corn in a wet kitchen towel. Microwave on high for four minutes. Take out, let cool for a bit and peel off husk and silk. You will find that it comes off easily.

Cut the tomatoes and onions into thick slices. Split the peppers and scoop out the rib and seeds. Be very carful to not rub your eyes after handling the peppers. Wash hands thoroughly after seeds and ribs are scooped out.

Brush the corn, peppers, tomatoes and onions with olive oil and season with salt and pepper on both sides. Place directly over coals or flames on the grill. Stay with the vegetables making sure nothing burns, flipping regularly. After a light char is created (takes 5 minutes or so) pull off the grill and place on a cutting board.

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