Thawed Swai* Fillets (approx. 1 1/2 per person)
Extra Virgin Olive Oil (EVOO)
Wickles Relish (found by the regular pickle relish on shelf near condiments)
80-Calorie Whole Wheat Hamburger Buns (1 per person)
BBQ Sauce (I use Stubbs Sweet Heat or Head Country)
Pam cooking spray
DIRECTIONS: (prep time approximately 20 minutes total)
Thaw Swai fillets in sink for approximately 4 hours prior to cooking. In a large saute pan or electric frying pan, coat bottom with EVOO. Lay fillets on top of EVOO and sprinkle on seasoned salt. Cook on medium heat until almost completely cooked through (8 to 10 minutes or so). “Chop” or cut up Swai fillets with tongs or spatula in pan and coat completely with your favorite BBQ Sauce. Mix well. Turn heat to low. In a separate small pan, spray on PAM cooking spray and then toast or “brown” insides of each bun. Once buns are toasted, lay on plate open-faced. Top open-faced buns with some BBQ sauce directly from bottle. Then top with BBQ Swai mixture (dividing cooked Swai among servings) and add a tablespoon or two of Wickles relish on top (see above picture). I usually add a side dish of Alexia Chipotle Sweet Potato Fries we use our forks to eat the sandwiches and enjoy!
*Swai is found in the frozen seafood area of your grocer’s meat department, at my store (HARPS) it’s in the end next to the Tilapia.