Grilled lemony swai
This often affordable Southeast Asian catfish filet holds together well on the grill and has great taste
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Keyword: grill
Servings: 1 person
Author: Wheeler Cowperthwaite
- 1 Swai fillet
- 1 head broccoli
- 1 serving rice brown, white, purple, black, forbidden or otherwise.
- lemon pepper
- 2 tbsp+ lemon juice
- pepper
- salt
- olive oil
Pour lemon juice on swai fillet. Apply lemon pepper, pepper, other spices as desired, liberally to both sides of the fillet. Put a few drops of olive oil on each side of the fillet. Allow to sit for 15 minutes.
Heat a medium skillet on high heat. Cut up head of broccoli into size desired. Throw (not too hard; this isn’t baseball) the cut-up broccoli into the skillet when hot, pour a bit of lemon juice on, adjust to medium-high heat until juice evaporates. Stir the broccoli until done: browned on a few sides. Add a dash of soy sauce if desired.
Heat grill on medium high. Put swai fillet on grill after it is preheated, preferably on a colder spot if the grill has one. If the exposed side is lacking in the spices, add a little bit again. Three minutes later, flip. Three minutes later, take off the grill.
Serve with broccoli and rice.

Half a grilled Swai fillet, brown rice and stir-fried broccoli. All on top of two milk crates, for that is my outside furniture.