Pan Fried Fish Fillet

A while back I was at the market and saw Swai fish fillets on sale. I don't think I ever remembered seeing Swai fish before but decided to buy them anyway to try. Once I got home, I "googled" Swai and found out that it's a river catfish farmed exclusively in Southeast Asia. The ones I bought stated it's farm-raised in Vietnam. They look similar to catfish or tilapia.

I was kind of bored with just seasoning with salt and pepper when pan frying fish so I experimented on something new. It turned out to be the easiest seasoning ever and works really well with white fish. You still get the natural sweetness from the fish with added burst of flavor! This is probably how I'll cook white fish for the rest of my life! :)

And what's great is that this seasoning makes the fish quite versatile. I've eaten it "American" style with potatoes and vegetables, "Italian" style with pasta, and "Indonesian" style with Spicy Braised Kale....the possibilities are endless!

Ingredients

White Fish Fillets (like Swai, Cod, Tilapia, Halibut, etc.)
Garlic Salt
Mrs. Dash (Original Blend)
Oil

Cooking instruction:

1. Make sure fish is fully thawed and pat dry.

2. Lightly sprinkle with garlic salt. Then sprinkle Mrs. Dash more generously. Turn and season the other side.

3. Heat skillet on high. Drizzle about 2 T. oil.

4. Place 1-2 fillet at a time and cook for about 2.5 minutes on each side.