I tried baking swai, but I didn’t want too much smoke to come out (because it would wake up my family) so I took it out too much trying to keep the smoke low.
Unfortunately, the swai wasn’t flakey, and there was still a gray texture after baking it for… I think 40 mins. I’m not gonna get sick, am I?
If you baked swai filet for 40 minutes it was probably cooked through, unless you were cooking at a really low temp