I love fish. I really do. Since starting intuitive eating, I’ve come to realize what foods I really enjoy and what foods I don’t. Fish? Yes. Especially a dish like this, served on a bed of rice. What I don’t like are low-carb substitutes. Can we be done with those already? I do love zucchini, but I like to have zucchini with pasta, not as a replacement for it. There is no magic in not eating carbs.
I tried doing low-carb and paleo to lose weight and I think it made my digestion worse. I ate so many eggs I’m now intolerant, and I have issues with chicken too. I’m also really tired of the taste of coconut oil. What annoyed me about the whole low-carb/paleo diet was that they tried to convince me that vegetables are carbs. Nope, sorry, you can’t trick me. Vegetables do have carbs, but not much. Vegetables may fill up my belly, but they don’t give me energy and good digestion like real carbs do. I’ve actually found that I digest vegetables better when I eat them with a real carbohydrate, like rice, pasta, and red potatoes. Since I’ve stopped restricting and trying to lose weight, my digestion has been so much better.
So that’s my rant for this week. I’ve been doing a lot of ranting in my head lately and sometimes it might spill out into my blog. There’s so much to be angry about with diet culture and the patriarchy, so I can’t blame myself. At least I talked about fish to start with, right? Now I will talk about it again in regards to the recipe I’m sharing with you today. Swai is a mild and inexpensive fish and it carries the flavors of this recipe well. You could use tilapia or cod instead swai if desired. What else can I say except that this recipe is simple, easy to make, and delicious served over rice (Carbs! Woo hoo!). I hope you enjoy it as much as I do.
Lemon-Ginger Baked Swai with Red Pepper
Ingredients
- 4 - 4 oz. boneless, skinless Swai fish fillets
- 2 tablespoons extra-virgin olive oil
- 1/4 cup small diced red bell pepper
- 1 tablespoon minced ginger root
- 3 tablespoons lemon juice (juice of 1 lemon)
- 2 scallions (green parts only), thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F. Lightly coat a 13" x 9" baking pan with cooking spray. Place Swai in prepared pan and set aside.
- In a small skillet over medium heat, heat the olive oil. Add the bell pepper and ginger and saute 3 to 5 minutes, or until tender (do not brown). Remove skillet from heat and stir in the lemon juice, scallions, salt and pepper.
- Spoon mixture over fish in prepared pan. Bake 15 to 20 minutes, or until fish flakes easily with a fork. Serve fish and sauce over steamed rice.
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I made this with flounder, which is an expensive fish for us. I loved that the sauce enhanced, but didn’t overwhelm, the taste of the flounder. It was delicious. We will definitely add this to the dinner rotation.
Glad you liked it!