Sweet Dijon Basa Swai Fish (or a fish of your choice)

Best swai recipe I've tried !

Super easy, kids like it also. I felt it was sweet and would serve it with brown rice next time for a good flavor blend. NEW NOTE: Made again with only 1/8 cup of honey and 1 T of olive oil. Glad I did bkz it's still sweet. Placed the fillets in a baking dish instead of foil. Feel that a smaller portion of recipe would work for the 5 fillets I used.

i loved the taste. i'm not sure why mine came out so watery. i had to open up the foil and cook for 15 more minutes.

Way too sweet. If I were to make it again I would decrease the honey by half. Also, the mixture over the fish turned very liquidy, the fish wasn't browned. The fish looked unappetizing and pale. Perhaps broiling might be a better way to cook the fish and mixture.

My kids and I loved this recipe! I didn't wrap the fish in foil, I just placed the fish in a glass baking dish and covered with the sauce. Drying the thawed fish with a paper towel can reduce the 'watery' consistency of the sauce.

Great recipe for swai! However, this came out a little bit sweet for my tastes, so I used about a tablespoon of soy sauce, paprika, and some cumin seeds. Turned out perfectly! This is a very good and flexible starting point for your own swai recipe.

This is a good, quick recipe. It'd not anything special and I don't quite like basa served sweet. But it's easy and quick!

This has become one of our favorite dinners! The only thing I change is instead of Dijon mustard I use honey mustard. It makes the fish so light and sweet. We serve the fish over white rice. Mmmmmmmmmmmm....delicious!

Followed the recipe exactly although I cooked it on the BBQ oin med heat, just above the gas. 13 mins exactly. Perfectly cooked. And delicious but next time I will double the drizzle ingredients for more sauce. Served with rice. Can't wait to try again.

This came out so tasty! Will be making it again.

Super easy! Super tasty! I would recommend this if you're introducing someone to fish or you are short on time an want to make an impression. I added a little paprika for color and otherwise followed it exactly. And I used a 9x13 dish instead of individual foil packets. Cook and serve in the same dish - perfect!

I really liked this fish. I left out honey and added additional herbs (old Bay & italian mix)

This was wonderful! I used yellowtail which worked very well. I used a lot less honey (about 2 tsp) after reading some reviews and the balance was perfect. I also added some spices to the sauce (black pepper, cayenne pepper and salt) which added a bit more zing. Definately a recipe I will make again; thanks for sharing :)

This was delicious and even our picky teenage boys ate it faster than we did. No complaints so this mom gives it a two thumbs up. Wouldn't change anything and yes we had to cook longer.

This had a nice taste but for me it was lacking some "zing" It was way too liquidy. But all in all, a nice way to cook fish. I did use Basa too.

The family really liked this recipe. Anything my 7 year old son will devour is good in my book. Followed the recipe to a T. Turned out really well. I will say the sauce is pretty close to my favorite honey mustard recipe.

As everyone said, way too sweet. I will try it with less honey and more spices, especially mustard. Very good, though.

Very good. I made as directed with Swai (2 fillets, 1 pound). My wife and I really liked the sauce. We are making it again with Hake (From South Africa) tonight. This was a favorite fish when we traveled there.

My husband and I did not care for this.

I made this for supper last night and was very disappointed. The sauce tasted good, but the fish was mushy. I threw it in some olive oil and fried it until it was golden brown, and that's the only thing that saved it.

Oh wow, the sauce on this is amazing! I followed the recipe only adding dill weed and Old Bay (my favorites with fish). I checked after 10 minutes and the fishy were squishy but not done. Hmmm...I took them out and grabbed the fry pan; the fish promptly fell apart so I admitted defeat and browned what was whole on both sides. Basa Swai fish are wonderful tasting and are a naturally SOFT fish. The ingredients were simply too heavy and too moist for an oven bake. I will fry next time. I have two more fillets and that beautiful sauce will be brushed lightly on each side before frying, and on the table for dipping! The fish tasted fantastical. Thanks for sharing Loved it.

Fish moist but a little too moist/mushy. Was surprised that the mustard tasted good with the fish. Very watery sauce.

Very sweet. A little mushy. I opened up the foil for the last five minutes and let it cook an extra five minutes. Served with brown rice and green beans.

I did not think I would like this recipe, But it was super good! My kids love it and everyone agrees that I should make it twice a month. Try it with sweet cornbread yum.

I went off on a tangent and decided to take this in a spicy-sweet direction. I added just a pinch of the following herbs and spices: mustard seed, powdered ginger, coriander, cayenne, coarse black pepper, crushed red pepper, dill seed, garlic powder. It sounds like a lot but it was really just the littlest bit of each. It came out really amazing and it was a total crowd pleaser. Served with a broccoli and cauliflower mix and a really herby savory rice.

substituted ranch dressing for the mayo, and added some maple syrup. was fantastic on Basa Fillets, served with Jamie Oliver's Lemon Ginger Tumeric rice and corn.

Love this recipe, it’s so easy and delicious. You can add more mustard or more honey as you prefer. Definitely do want to open the top and cook for about 5 minutes to firm up the top so it’s not mushy. Great served with roasted veg or rice.

This was the most delicious swai recipe I have ever had. I tweaked it a little by adding black pepper and then some shredded cheese the last three minutes. Fantastic, I would recommend it to anyone. The Dijon (I used regular for I didnt have whole grain) was a perfect amount.

No changes but will cook it a few more minutes next time. Tip.. Make sure to pat dry to avoid the watery part after.

Used salmon & it was the best I've ever had.

Very good and easy to make. love the no mess!

I used Scrod instead of Swai and tripled the recipe for a large family. Everyone enjoyed the recipe. They preferred the sauce that was cooked with the fish instead of the uncooked sauce, which they commented was too sweet. Would definitely make this again.

Excellent recipe! I used regular Dijon mustard, and substituted Splenda for the honey, since I'm diabetic.

Super easy, extremely good. Thawed frozen filets and it was still amazing.

I altered this recipe a little the first time based on what I had on hand. Instead of dijon I used regular mustard, and instead of lemon I actually used orange juice. Turned out surprisingly good albeit lacking. Could really taste the fishyness of the basa through the sauce. The second time I made it I followed the recipe as is and it was great! A lot stronger, more of a bite, and mixed much better with the fish's natural taste.

pretty tasty

Definitely will make this again. The wife loved it!

This recipe was super quick and easy, and the sauce was delicious! I prepared it using tilapia filets. The only change I made was to open up the foil packets after about 8 minutes, and I finished baking another 6-7 minutes.

When I made this I didn’t have any coarse Dijon to give it the added texture and finished look. Instead I used smooth Dijon but added a couple of teaspoons of tarragon one in the sauce while the fish cooked the other as finishing garnish. It added an delicious and interesting element to the flavor of the sauce. The sauce was delicious at recipe too. Rather than foil, I used a stoneware pan to cook in the oven. I placed the fish on thin slices of lemon in the bottom of the pan.

This was delicious! I didn't change anything, except I used Steelhead fish. We had company, and I never try a new dish with company. But it was very successful, and is now in my "Favorites " list. Thanks to whoever created it.

This is a great recipe. My 3 & 6 yr old kids loved it as well. This will be a staple in my house. I drained the fish after 5 minutes and then put the sauce on and cooked it for 9 minutes. Delicious! I made it with brown rice and peas.

Nice, mild taste. The teenagers in my house turned up their noses when I told them what we were having but ate every bit and said it was ok.

This recipe has an excellent sauce, I've never had Swai before, therefore unsure of the texture of the fish. That is the reason I rated it 4 stars.

This is the first time I have reviewed something! This fish was amazing! I kept the recipe the same. However, I didn’t do the foil pack, I just put it in a dish. My hubby and 15 month old ate it all!

This was such a great recipe!! Great way to get kids to eat fish. Will try this again even with any other white fish.

Absolutely delicious. Easy to fix ahead of time and then throw in the oven as guests arrive. I use an open baking pan and make sure that both sides of the fish are coated with the the sauce rather than just pouring it over the top. I have used convection which takes much less time AND gives it a light browning.

I was making a lot so I didn't cover it individually with foil. However, I did use foil on its bottom--- It was like soup, it was very watery. So, since it was too watery, the mustard mixture didn't stick to the fish. Which gave me a very bland result. In the end I had to transfer it out of the pan since it was literally mustard soup. Luckily I had some of the mustard mixture left so I place some on top of cooked fish.

Loved it. I did cut the honey down about 25%. I cooked a few minutes longer as my family likes the fish to flake. Followed everything else and it was awesome.

I substituted Gouldens Spicy Brown Mustard for the Dijon. My husband loved it!

My whole family loved it. I thought it was just ok. The sauce was awesome!

This was SO good, we're making it AGAIN tonight!

The flavor was nice, but the consistency was horrible. The sauce was so watery, it was like poaching the fish. I tried draining off most of the liquid halfway through, but it didn't help. After it was done baking, I plan fried it for 5 minutes to crisp it up and give it a nicer appearance. Next time I will pan dry it the whole way. I did cut back the honey by about half, would have been way too sweet otherwise. And I added some seasonings, salt, pepper, garlic and Italian.

Fabulous!! Easy and really wonderful. I am making again for the second time in a week.

Amazing. I changed it a bit. Instead of making foil pouches I did foil boats with 2 thick slices of lemon under it when baking at 425 degrees. With the sauce I added fresh parsley, cut back on the honey (my honey is fresh and extra sweet) sprinkled paprika on top. After it was fully cooked (23-30 min for me) I put the broiler on for a bit to brown the top. I made extra sauce to use as a dipping sauce. Everyone loves it, even ones who don't like fish. I will be making it again.

Really enjoyed it. I used honey dijon & regular mustard since I forgot to decrease the honey as many reviewers suggested for it not to be overly sweet. I also added a little bit of my fav spices to the pat dried frozen swai fillets and I followed rest of recipe. It turned out great & I served with steamed brocolli, cauliflowers & carrots blend veggies & 1/4 cup of rice to enjoy the sauce. Magnificent, quick and inexpensive meal. What more could you ask for; the only think I will do next time is try baking it without the foil packets that invariably leaked. I will try using a 9x13 baking dish next time .

Giving 5 regardless the fact I totally didn't follow this recipe!!!! lmbso I just happened along this site & recipe after googling SWAI recipes. I only used temp./time guidelines & even that I modified. I had honey mustard dressing on hand & away I went.... Whipped up some seasoned cheesy grits & spinach. Wham Suppa Complete! ;) So thank you for the honey mustard idea...Whonu?!? P.S. Tasted AmAzInG

Honey was a horrible idea for this fish

Loved it and even more for being so quick and easy. I added a couple drops of hot pepper sauce.. gave it a nice little kick.

My family loved it and it was super easy

When I made this I didn’t have any coarse Dijon to give it the added texture and finished look. Instead I used smooth Dijon but added a couple of teaspoons of tarragon one in the sauce while the fish cooked the other as finishing garnish. It added an delicious and interesting element to the flavor of the sauce. The sauce was delicious at recipe too. Rather than foil, I used a stoneware pan to cook in the oven. I placed the fish on thin slices of lemon in the bottom of the pan.

I always pat dry my fish before i put any mix on it. I have it cooking in the oven now so i cannot rate at the moment

The kids and husband both loved it. I served it over a bed of romaine lettuce topped with brown rice. Poured the extra sauce over each. Beautiful and yummy.

This was delicious. I made it with basa filets.

I recommend using half of the ingredients just because it does come out a little bit too watery. I also had to bake it for an additional 15 minutes uncovered. All in all it had a delicious flavor. I serve mine over quinoa and brown rice and drizzle some of the leftover sauce on top.

This was OK, I would not make it again.

Delicious recipe! My husband loved it!