Mix coconut milk, garlic, soy sauce, salt, hot sauce, and black pepper together in a large skillet or wok; add swai fish. Cook over medium-high heat until fish flakes easily with a fork, about 10 minutes.
Stir cornstarch and cold water together in a bowl; mix into fish mixture and cook until sauce is thickened, 2 to 3 minutes.
Spray a nonstick skillet with cooking spray; heat over medium-high heat. Cook and stir garlic in hot skillet until lightly browned and fragrant, about 1 minute. Move garlic to one side of skillet.
Place swai fish into the skillet and season with Greek seasoning. Spoon garlic onto top of fish. Cook until edges of fish are white and bottom is browned, about 5 minutes. Flip fish and cook until fish flakes easily with a fork, about 5 minutes more.
add coconut oil.
Pat swai fish dry with a paper towel
Preheat oven to 350 degrees F (175 degrees C). Arrange aluminum foil on a work surface and lightly spray cooking spray onto 1 side of each.
Place 1 swai fish fillet onto the middle of each piece of foil; season with salt and pepper. Layer lemon slices, mushroom slices, onion slices, and capers onto each swai fillet. Fold foil over each swai fillet creating a packet. Place packets on a baking sheet.
Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
ize plastic bag.
Pat swai fish fillets dry with a paper
Pour lime juice into a large bowl.
Process swai fish in a food processor until pureed and mushy; transfer to lime juice, stirring until all fish is covered in juice. Add tomatoes to fish mixture.
Blend red onion, cilantro, and serrano chile peppers in a blender until desired consistency is reached; spoon into fish mixture. Season mixture with salt and black pepper. Cover bowl with aluminum foil.
Refrigerate until fish is tender and \"cooked\", at least 2 hours.
Preheat oven to 400 degrees F (200 degrees C).
Place swai fish in a glass casserole dish and season with salt and black pepper.
Heat olive oil in a large skillet over medium heat; cook and stir onion until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Pour tomatoes over onion mixture; cook and stir until heated through, about 5 minutes. Spoon tomato mixture over fish.
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Arrange swai fish on an 8x11-inch baking dish. Pour lemon juice over fish and season with parsley, garlic powder, salt, and pepper. Sprinkle Cheddar cheese over fish and top with fire-roasted tomatoes and basil.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Arrange swai fish in a nonstick baking dish; season with Cajun seasoning and cayenne pepper. Layer banana peppers, habanero peppers, and thyme leaves on top of each fish fillet. Place 1 piece butter on top of each fish fillet. Cover dish with aluminum foil.
Bake in the preheated oven until fish flakes easily with a fork, 30 to 40 minutes.
Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes.
Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix onion and Cheddar cheese together in a bowl. Sprinkle 1/2 of the cheese mixture into the prepared baking dish; top with swai fish. Sprinkle the remaining cheese mixture over fish.
Whisk milk, Worcestershire sauce, mustard, salt, and black pepper together in a bowl; pour over fish.
Bake in the preheated oven until fish flakes easily with a fork and the cheese is melted, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Put bread crumbs in a shallow dish. Press swai fish, skin-side down, in bread crumbs. Spread creamy salad dressing onto exposed side of each fillet. Arrange fillets in a baking dish and top with Asiago cheese; season with salt and pepper.
Bake in the preheated oven until fish flakes easily with a fork, 45 to 60 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl.
Place each fish fillet on separate pieces of aluminum foil. Drizzle honey sauce over each fish fillet. Gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet.
Bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. Place one fish fillet on each serving plate and top with leftover sauce from foil packet.
Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray.
Place fish fillets into the prepared pan.
Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Place the diced fish into 3/4 of the lime juice and refrigerate for at least 3 hours. Strain when ready to proceed.
Mix the veggies with the remaining lime juice.
Stir in the fish and cilantro. Drizzle with olive oil and add the chile-garlic sauce. Gently toss.
Salt and pepper to taste. Serve with tortilla chips or a salad.
Stir orange juice, lemon juice, lemon zest, ginger, and soy sauce together in a bowl; pour into a resealable plastic bag. Add swai fillets, coat with the liquid, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours.
Remove fillets from marinade and shake to remove excess moisture. Discard remaining marinade. Season fish with salt and pepper.
Heat oil in a large skillet over medium heat. Fry fish in hot oil until the flesh flakes easily with a fork, 3 to 4 minutes per side.
f the aluminum foil. Place fish fillet in the dressing, turning
heet with cooking spray. Place fish fillets into the prepared pan
Preheat oven to 350 degrees F (175 degrees C).
Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers.
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
inger slices from the marinating fish and add to the boiling