Baked Swai, Topped with Cucumber and Peppadew Slaw


Serves: 4

4 – 6 oz. Swai fillets, defrosted
Old Bay seasoning, to taste, optional

¾ lb. cucumbers
14 jarred yellow and red Peppadew peppers, finely chopped

¼ cup coarsely chopped fresh cilantro
1 Tbsp EVOO

2 Tbsp. fresh lime juice
½ tsp minced garlic

kosher salt, to taste


Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with nonstick spray. Place the fish on the baking pan and season with Old Bay seasoning if desired. Bake in preheated oven 12-15 minutes, or until fish easily flakes with the twist of a fork. Meanwhile, slice each cucumber in ½ and scoop out the seeds.

Grate using the large holes of a box grater, or the grating blade of the food processor. Gently squeeze the grated cucumber by the handful to release excess moisture; transfer to a medium bowl. Toss the cucumber with the chopped peppadew, cilantro, olive oil, lime juice, garlic and salt to taste. Serve the slaw over the fish.