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INGREDIENTS:
2 swai fillets
1 clove garlic
1 cap portabella mushroom
~15 sprigs chives
hot sauce
paprika
lemon pepper
butter
bread crumbs
DIRECTIONS:
cut the fillets in half, then butterfly and coat in hot sauce, paprika, & lemon pepper. leave to marinade overnight. the next day, melt butter in a small frying pan. finely dice garlic, chives, & mushroom, and add to the butter. fry until the butter starts to brown, and then add bread crumbs for consistency. place a dollop of the stuffing into each piece of fish, and close up. it may be beneficial to hold the fish closed with toothpicks or string. add more butter to the pan used for stuffing, and more chives. grill the fish until nearly done, then finish cooking in the butter and chives. serve with garlic bread. if desired, pour some of the remaining sauce over the fish. serves 4.
2 swai fillets
1 clove garlic
1 cap portabella mushroom
~15 sprigs chives
hot sauce
paprika
lemon pepper
butter
bread crumbs
DIRECTIONS:
cut the fillets in half, then butterfly and coat in hot sauce, paprika, & lemon pepper. leave to marinade overnight. the next day, melt butter in a small frying pan. finely dice garlic, chives, & mushroom, and add to the butter. fry until the butter starts to brown, and then add bread crumbs for consistency. place a dollop of the stuffing into each piece of fish, and close up. it may be beneficial to hold the fish closed with toothpicks or string. add more butter to the pan used for stuffing, and more chives. grill the fish until nearly done, then finish cooking in the butter and chives. serve with garlic bread. if desired, pour some of the remaining sauce over the fish. serves 4.
