1 Teaspoon Paprika
1 Teaspoon Dried Parsley
½ Teaspoon Oregano
½ Teaspoon Chili Powder
½ Teaspoon Garlic Powder
¼ Teaspoon Cumin
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
2 Tablespoons Extra-Virgin Olive Oil, divided
2 Swai Fillets*
1 Tablespoon Unsalted Butter, or use ghee for Paleo & Whole30
Zest and Juice of 2 Limes
Cooked Rice, Quinoa, or Cauliflower Rice, for serving
Your Favorite Vegetable, for serving
- In a small bowl combine all of the spices and mix well. Using 1 tablespoon of olive oil, brush the swai filets and then rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well. Refrigerate the swai filets for at least 30 minutes, or up to 12 hours.
- Preheat the oven to 450º. Place the swai filets on a foil-lined baking sheet and roast in the oven for 10-12 minutes – the fish will flake easily and be opaque throughout when it’s cooked through.
- Meanwhile in a small sauce pot, melt the butter with the remaining tablespoon of olive oil. Add in the lime zest and juice and swirl the pan to mix. Serve the swai on top of your chosen accompaniments and top with the lime butter.
*This recipe is for 2 servings. If you want more you can adjust the spices as necessary – they are very easy to double. You can even double or quadruple the recipe and store any extra in an airtight container to have on hand. This rub will work on all kinds of fish or poultry – it’s a good one to have in your pantry!
*Make this recipe Paleo & Whole30 friendly by using ghee in place of the butter and serving over cauliflower rice!