Panko-crusted swai

I love to eat fish, and so does Olivia, but our 2 out of 5 vote does not often carry the day when planning the menu at our house.  When it does, this is a relatively quick and easy (and healthy) choice.  Credit to the naked whiz for the basis of this recipe.  I just swapped swai in place of his tilapia and made a couple of other minor changes.  Swai is  an inexpensive (even compared to tilapia) mild fish.


  •  4 large cloves of garlic, crushed
  • 4 swai filets
  • 3/4 cup panko bread crumbs
  • 1/2 cup skim milk
  • fish rub (your choice)
  • 2 tablespoons olive oil


  1. Put the plate setter in your egg before firing it up.
  2. Heat your Egg to 400.
  3. Cover a cooking grid with aluminum foil and generously coat the foil with olive oil.
  4. Pour the bread crumbs onto a plate and the milk into a shallow bowl.
  5. Dip each filet into the milk and then generously coat with the garlic and then the bread crumbs.
  6. Place filets on the foil.
  7. Sprinkle with your favorite fish rub.
  8. Put a handful of wood chips for smoking fish (alder) onto fire and place the cooking grid into the Egg.
  9. Cook until the top side looks like toasted bread crumbs and the underside is crispy.

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