Red Lobster should be selling swai served several ways including blackened. It would increase their profits. It is great tasting and inexpensive compared to lots of other mild tasting and pricey fish. I like the Southern Style Whitefish better than flounder at Captain D's. The swai is less fishy and has a lot less off flavor that the founder occasionally has. I have never had a bad tasting piece of swai but have had numerous other fish that were not so good in restaurants. Evidently lots of people could not tell the difference between grouper and swai when Beef OBrady was serving the swai as grouper. This should tell you how good the swai tastes compared to expensive grouper.
The one thing about swai is sometimes you will see very small hardly noticeable tendon? strings in the fillet that are more noticeable and characteristic of CC fillets especially if the fillet is moist and slightly under cooked and not well or over or fully cooked. A lot of people never notice these strings until they are pointed out. Over cooking the fillet dries it out and eliminates these tendon strings in the fillet. This is how I recognize the fish as swai and not CC or some other fish. Swai is a form of catfish.
http://www.chefs-resources.com/Swai-Fish-Information-RecipesThe above link also has a link to if Swai is safe to eat and discusses swai's bad reputation. Here is the study for the relative safety of swai. Interesting reading.
http://www.chefs-resources.com/Is-Vietnamese-Swai-and-Basa-Safe
