Orange Basa with Avocado/Tomato Salad

To call this a salad is a bit of a misnomer because, well, it just isn’t when you’re eating it!

Basa is a type of catfish that’s native to Indochina. Sometimes called “swai” or “bocourti” and is perfect for pan-frying. Farmed basa is a low-fat source of protein that is VERY budget friendly. That’s partly because it grows fast and is easily harvested. That being said, there is some conflicting info on this fish so if you don’t want to use Basa, feel free to substitute any white fish in its place. The recipe won’t suffer a bit.

This is a go-to meal in my kitchen because it can be doubled or tripled easily and it’s ready in about twenty minutes. I have never served this to anyone who didn’t respond with, “Wow! Sooo good!” Fast, delicious and nutritious. How can you beat that?

 

Orange Basa with Avocado/Tomato Salad

1 Basa filet
1 tsp olive oil
1 clove garlic crushed
1 tsp Old Bay spice
½ cup orange juice
1 avocado chopped medium
15-20 grape tomatoes halved or quartered
Juice of half a lime
¼ cup cilantro chopped fine (if you don’t hate it)
Grace’s scotch bonnet pepper sauce

Soften the garlic in the olive oil then remove. Add the Old Bay spice. Add the basa filet. (I often cook from frozen since that’s how I buy them. Just keep the temp low until defrosted and then turn it up to evaporate the water from the pan.)

When the fish is almost completely cooked, add the orange juice and let the fish soak up the flavor. The liquid should be reduced by three-quarters when you’re done.

Combine the avocado, tomato, cilantro, lime juice and scotch bonnet pepper sauce and mix thoroughly.

Top with the fish and eat up!