Yep, it's summer. And it's hot. And our garden has completely exploded with tomatoes of all shapes and colors. We canned all weekend last weekend, and the last thing I wanted to make was a complicated dinner.
This one is super simple, and really highlights the fresh tomatoes from the garden. And, with the house so warm from all the canning, I was happy I could do most of it on the grill. I "poached" the fish by putting the filets in foil packets, technically "en papillote" if you use parchment paper in the oven. Cooking the swai this way leaves it very tender and moist, and it cooks very quickly.
Poached Swai with Bruschetta Style Tomatoes
For the tomatoes:
3 very fresh Roma tomatoes, diced
1/2 small yellow onion, finely diced
2 cloves garlic, finely diced
1/2 cup fresh basil, cut chiffonade
1 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients together gently in a bowl, and set aside.
For the fish:
4 six ounce swai filets
1 lemon, thinly sliced
1 small onion, thinly sliced
Old Bay Seasoning
Preheat grill to approximately 400 degrees. Lay out one piece of aluminum foil for each filet. Layer lemon slices and onion slices on each piece of foil, then place one piece of fish on each one. Drizzle olive oil on fish, and sprinkle lightly with salt, pepper and Old Bay Seasoning. Seal foil packets loosely around fish, and place on grill. Grill for 12-15 minutes, no need to turn the packets. Remove from grill, and cut open, letting steam release. Serve fish on top of rice or greens, and top with bruschetta tomatoes.