This recipe for baked swai fish is very popular over at my personal blog, Cranial Dump. That blog is my personal mind dump, where I write about a number of topics, sometimes frequently, and too often, infrequently (I’d love to babble away on my personal blog more often, but real life interferes). I changed the name of the recipe to Herbed Baked Swai with White Wine after I prepared it last night, and after eating this very-delicious dish, decided that the original name of Baked Swai with Lemon & Pepper didn’t really describe the flavor.
And, yes, this is gluten free. Just be careful with the spices since some manufacturers add ingredients with gluten to prevent caking. Read the ingredient label on your spice bottles to ensure they are pure.