Originally Posted by CharlieD
I usually buy in Sam's, frozen, actually I should have said tastes, not smells.
Well Charlie if your fish tastes like swamp then all I can say is don't buy same fish from same source again.
I've cooked swai a few times (this is swai, right?) which AFIAK is AKA Vietnamese catfish. I haven't cooked swai in over a year. I recall they were mild tasting rather thick fillets, often a side fillet (half a fish) being about a reasonable serving size (6 oz.?), no smell and no significant flavor.
The thick fillets didn't do that well using Meuniere techniques because the butter tends to burn before the thick fillets are fully cooked. Perhaps it might be better to flour them and then pan fry in EVOO or your favorite cooking oil.
To me swai is a lot like store chicken (not free range chicken) in that you need to consider it as a tabula rasa
(blank slate), that the fish will have little flavor unless you add your own. (This is actually a benefit, and one of the reasons why chicken is so popular.)
My advice to anybody who wants to cook swai is to look towards recipes that enhance the taste of plain fish by flavorful marinades or sauces.