Hoisin sauce and a crunchy ginger-sesame seed blend coat this firm white-fleshed fish, served with tender roasted radishes and Asian-seasoned sautéed beet greens
Do you ever wear matching clothing? Complete track suits? Do you wish for Adult Garanimals with coded tags that help you decide if your top and your bottom clothing choices coordinate?
Where am I going with this?
It's not very usual for me to have all the foods matchy-matchy on the plate. [Heck, the plates don't even match each other.] Apparently I tend to get all matchy-matchy with Swai.
Like I said the first time I posted a Swai recipe, "Swai is a white fleshed fish in the "Good Alternative" category on the Monterey Bay Aquarium Seafood Watch website. Protein that is a Good Alternative, that is a great price, is good for me." That remains true today. In addition to the beef in the freezer (link to my beef recipe round up featuring 106 recipes from 66 bloggers) and the wild sockeye salmon from Seldovia Point, AK, the fish we eat the most is Swai. It's useful in a variety of preparations, I've shared some related links below.
We often like to eat fish with rice, so I wanted to try an Asian preparation for this Swai. I picked up this sesame seed blend at a TJMaxx/Marshall's, taking a page from Heather's shopping tips, and thought it would be good
Since I also had radishes from the Community Supported Agriculture (CSA) farm share to play with, I opted to give them a similar coating and see how it played
On the plate you'll also see beet greens. Specifically, Asian Beet Greens. This bonus recipe is up on my FB page and my G+ page if you'd like to check it out.