Here's probably the easiest baked fish recipe. Swai fillet (catfish) is seasoned with Bellindora seasoning, smoked paprika and cayenne pepper. Then, it's pan-seared with a combination of olive oil and butter and transferred to the oven until fully cooked. I use the combination of fats so that the butter doesn't burn. Right before the end of the cooking time, peach relish is spread over the fish to add a sweet and acidic flavor to the fish.
The peach relish is made with canned peaches, a lot of Italian parsley, pickled spring onions, Bellindora balsamic peach vinegar and red mini sweet peppers. It adds a brightness and freshness to the dish. I can't wait for peach season to make the dish again with fresh fruit!
Servings: 4 serving
1 (15-ounce) can peaches in lite syrup, drained
½ (4.5-ounce) can củ kiệu (store-bought pickled spring onions), thinly sliced
¼ cup Italian parsley, chopped
2 whole catfish fillets
2 tablespoons olive oil
3 tablespoons unsalted butter, diced
1½ tablespoons Bellindora seasoning
2 cloves garlic, finely minced
2 tablespoons unsalted butter, diced and softened to room temperature
¼ cup Bellindora balsamic peach vinegar
1 teaspoon Bhut Jolokia Ghost Pepper Sauce (or your favorite hot sauce), to taste
3 mini sweet red peppers, stemmed and thinly sliced
½ teaspoon salt
¼ teaspoon black pepper, freshly ground
For the peach relish:
Combine the peaches, parsley, củ kiệu, mini sweet red peppers and Bhut Jolokia hot sauce. Coarsely chop the mixture, then transfer to a boal. Add 2 tablespoons balsamic peach vinegar. Toss to combine. Adjust seasoning if needed. Set aside.
Marinating the fish:
Wash and pat dry the fillets using paper towels. Place the fish steaks in a small, shallow dish. Brush the fish with 2 tablespoons vinegar. Sprinkle with the Bellindora seasoning, then season with salt, black pepper, smoked paprika and cayenne pepper and 2 cloves of garlic. Make sure the spices coat the fish. Spread a tablespoon of oil evenly in the dish. Marinate the fish for no more than 30 minutes.
Preheat the oven to 375°F.
Pat dry the fish one more time. Brush with a tablespoon of oil.
In an ovenproof, non-stick pan, heat the rest of the oil and add 2 tablespoons butter. Pan-fry the fish fillets (side where the skin used to be). Cook until lightly golden for about 2 minutes. Tilt the pan and baste the fish with the butter/olive oil.
Transfer the fish fillets to the oven and bake for 7-8 minutes.
Open the oven and cover the fish with half the amount of peach relish. Turn off the heat and let sit for 2 minutes. The fish should be flaky. If the fish is not cooked through, bake for another 3-4 minutes.
Serve warm with more peach relish, roasted potatoes and Brussel sprouts on the side.
You could use any other flaky, white fish.
You can find củ kiệu in most Asian markets.
You can find All Spice Cafe online and discover their wide variety of hot sauces.