Ken Decesare stopped in the store and shared this wonderful fish recipe which with a fish grilling basket would make a great choice for meal on the boat during a warm sunny day on Lake Blue Ridge.
Filet of Swai Marinated in Blood Orange Olive Oil and Sautéed in Tuscan Herb Olive Oil
- 2 filets of Swai (a white-flesh fish typically available in fillet form with a sweet mild, taste and light flaky texture that can be broiled, grilled, or coated with breadcrumbs. It can be prepared simply, but also takes well to sauces).
- 2 tablespoons BROOC Organic Tuscan Herb-infused olive oil
- 2 oz. BROOC Blood Orange olive oil
- 1 Blood Orange
How to prepare: Marinate Swai in Blood Orange olive oil for 30 minutes with salt and pepper (according to your taste). Heat large sauté pan with Tuscan Herb olive oil until hot. Place Swai fillets in hot oil and sauté for 2 minutes on each side. Serve with a wedge of Blood or Cara Cara Orange as garnish.