Recipe makes 1 serving
90gm (3 oz) Swai - thawed and dried with a paper towel (1/2 inch or thinner filets work best)
37gm ( 2 T.) Mayonnaise - Spectrum
5gm (2 T.) Parmesan cheese - finely grated
1. Lay raw swai in an indivudal oven-proof dish. Beth likes to use a cast iron pan.
2. Stir the grated cheese into the mayonnaise. Spread evenly over the top of fish to 1/2 inch from the edge.
3. Broil for 3-5 minutes or until golden brown and fish separates easily with a fork. The fish will continue to cook slightly after broiling. Thicker slices of fish may need to cook further on the stove for 1-2 minutes.