This is my fish-cooking-method-of-choice now. It's nice because I don't have to make it the exact way twice. I can use any whitefish, switch up the toppings, and feel like I'm eating it for the first time. I can't pick my favorite over this version and the first one. They are two totally different flavor combinations, and they're both great.
- 4 Swai fillets
- 3/4 cup minced cilantro
- 1/2 medium yellow onion, diced
- 1.5 jalapenos, diced (I used red chili powder for spice last time)
- 1/2 zucchini, sliced in thin pieces
- 2 tsp garlic salt
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- Olive oil
Preheat oven to 350 degrees F. Add cilantro, onion, jalapenos, garlic salt, coriander powder, and garam masala to a bowl. Place Swai fillets on parchment paper and season both sides well with pepper. Spread cilantro mixture on top of fish. Arrange zucchini slices on top of cilantro mixture and drizzle with a little olive oil. Wrap up parchment packets and place in oven for 15 minutes. Serve alone or over spiced rice.