We discovered Swai at our local grocery store several months ago and have made it a staple of our diet. My husband is from the south, loves catfish, and this is even more mild and versatile.
I watched the podcast of the Swai with a tomato buerre blanc - looks yummy!
We're trying to cut down on oils & butter and find that the Swai sticks to everything (including non-stick pans and the non-stick BBQ tray) when we spray them first or use just a light coating of any kind of oil. It seems to exude some kind of liquid that then glues the fillets to the pan. I guess my question is this...is it ALWAYS necessary to use so much oil/butter to keep this fish from sticking? I don't have this problem with salmon or any other types of fish.
Thanks, and I look forward to following your site!