How to Perfectly Grill Swai Fish for a Delicious Meal

Swai fish, also known as basa or tra, is a white fish native to Vietnam that is becoming increasingly popular worldwide. With its mild, sweet flavor and firm texture, swai is an excellent choice for grilling. Grilling brings out the best in this fish, lending it a delicious char while keeping the fillet moist and flaky.

Grilling swai is easy once you know the proper techniques With a few simple steps, you can have restaurant-quality grilled swai fish ready in under 10 minutes. This article will teach you everything you need to know about choosing, prepping, and grilling swai to perfection.

Selecting Swai for Grilling

When purchasing swai for grilling there are a few things to look for

• Firm texture – Press along the flesh to make sure it springs back and doesn’t indent. Swai should be firm with no gaps between the flakes.

• Clean, vibrant color – Fresh swai has an evenly distributed white or very light pink tone. Avoid fish with dark, yellowish patches.

• Fresh smell – Swai should smell pleasant, mild and ocean-like. Any “fishy” or ammonia-like odor indicates the fish is past its prime.

• Proper packaging – Only buy swai that is refrigerated or displayed on a thick bed of fresh ice. Swai is highly perishable and must be kept cold.

Ideally, choose individual 6-8 oz swai fillets that are uniform in size and thickness. This allows for even cooking. It’s also a good idea to purchase fillets with the skin still attached, as the skin helps hold the flesh together on the grill.

Prepping Swai Fillets for the Grill

Properly preparing the fillets is crucial for good results. Here are some tips:

• Rinse – Give the fillets a quick rinse under cold water and pat dry with paper towels. This removes any dried blood, scales or juices on the surface.

• Trim – Use a sharp knife to neatly trim any thin, tattered areas around the edges.

• Score – Lightly score the skin side of the fillets in a crisscross pattern. This allows the fish to cook more evenly.

• Brush with oil – Coat both sides of the fillets with a thin layer of olive oil or vegetable oil. This prevents sticking and adds flavor.

• Season – Swai takes well to most seasonings. Salt, pepper, garlic powder, onion powder, paprika, herbs, citrus and spices all enhance the flavor. Apply the seasonings judiciously so they don’t overpower the mild fish.

Setting Up the Grill for Swai

Grilling swai requires a hot, well-oiled grill and the right setup:

• Heat – Preheat your grill to medium-high, around 500°F at the grill grates. Swai cooks fast, so you need sufficient heat.

• Grate – Swai has a tendency to stick and fall apart on grates with wide spaces. For best results, use a fine grate or specialty fish grate that allows smaller pieces to stay intact.

• Oil – Just before adding the fish, use a wadded paper towel dipped in vegetable oil to lightly grease the hot grates. This prevents sticking.

• Angle – Arrange the grate bars perpendicular to the direction you’ll turn the fish. This makes turning easier.

• Zone – Since swai is delicate, cook over direct medium heat. Avoid intense heat directly over the burners.

Grilling Techniques for Perfect Swai

Grilling swai requires attention to detail. Follow these techniques:

• Placement – Set the fillets on the grill skin-side down. The skin protects the delicate flesh.

• Cook time – Grill for 4-5 minutes without disturbing. Swai cooks fast, so resist the urge to flip or move too soon.

• Rotate – After 4-5 minutes, give each fillet a 45 degree turn, rotating like the hands of a clock. This prevents sticking and creates grill marks.

• Flip – Cook another 2-3 minutes, then carefully flip each fillet using a thin spatula. The skin should be browned and crisp.

• Finish – Grill the second side for 3-4 minutes until the center of the thickest part flakes with a fork. Be careful not to overcook.

• Check – Use a spatula to peek and check doneness early. Better to remove from the grill a little underdone as swai will continue cooking off heat.

• Rest – Let the fillets rest for 2-3 minutes before serving. This allows juices to redistribute through the flesh.

Common Mistakes to Avoid

It’s easy to dry out or break swai fillets when grilling. Avoid these pitfalls:

• Don’t grill swai over direct high heat. The exterior will burn before the interior cooks.

• Don’t flip the fish too soon. Give it enough uninterrupted time to sear and brown.

• Don’t aggressively dig at the fillets with a spatula. Use a gentle rocking motion to loosen.

• Don’t grill swai without oiling the grates first. The flesh will stick and tear.

• Don’t let fillets curl at the edges. Use a spatula to press down any curled areas.

• Don’t stack or cram fillets too close together. Allow space between each for even cooking.

Follow the tips in this guide and you’ll be rewarded with perfectly grilled swai – moist, tender and full of flavor. Adjust cook times as needed based on thickness. Get creative with marinades and global seasonings to put your own spin on this adaptable fish. In no time, you’ll be an expert at grilling up delicious, restaurant-worthy swai fillets.