Lemon Butter Swai Fish
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
10 mins
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Total Time
20 mins
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Servings
2 people
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Calories
374 kcal
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Course
Main Course
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Cuisine
American
Lemon Butter Swai Fish
Description
This dish starts by rinsing and patting dry the swai fillets, seasoning them with salt and ground black pepper. They are pan-fried in a hot skillet with vegetable oil for about one to two minutes per side until light golden brown with slightly crisp edges. Cooking in batches avoids crowding and ensures even browning.
A sauce is then prepared by heating melted butter with white wine and lemon juice until bubbling before drizzling over the fish. Chopped Italian parsley adds freshness as a garnish. The lemon juice and wine provide acidity that cuts through the butter's richness, complementing the tender fish.
Serve immediately after plating, to keep the fish tender and juicy. This recipe lends itself to accompanying sides such as steamed vegetables or rice for a balanced meal.
Using a non-stick or well-seasoned cast iron pan helps prevent sticking. Patting the fillets dry right before cooking improves searing. Letting the fish rest briefly before serving helps redistribute juices for moistness. For control over sauce quantity, serve it on the side.
Ingredients
- 1 lb (500g) swai fish or Basa
- salt
- black pepper ground
- 1/2 tablespoon vegetable oil
- 2 tablespoons butter melted, unsalted
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 teaspoon Italian parsley chopped
Instructions
- Rinse the swai fish fillets with cold water and pat them dry with paper towels. Season both sides of the fish with salt and ground black pepper.
- Heat a skillet over medium-high heat. Add the vegetable oil and pan-fry the seasoned swai fillets for about 1–2 minutes on each side. Turn the fish over gently and pan-fry the other side until both sides are light brown with slightly crispy edges. Transfer to a plate.
- In a saucepan, heat the melted butter, then add the white wine, lemon juice, and a pinch of salt. Once the sauce bubbles, turn off the heat. Drizzle the sauce over the fish, garnish with parsley, and serve immediately.
Notes
- A non-stick or well-seasoned cast iron skillet helps achieve a crispy crust without sticking.
- Ensure the pan and oil are hot before adding fillets to prevent sticking and promote browning.
- Cook fillets in batches to avoid overcrowding and encourage even crisping.
- Pat fillets dry after salting to enhance searing instead of steaming.
- Allow fish to rest briefly after cooking to redistribute juices for better moisture.
- Serve lemon butter sauce on the side if desired to control sauce amount per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 374kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 46g | 92% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 144mg | 48% |
| Sodium | 140mg | 6% |
| Potassium | 718mg | 15% |
| Fiber | 0.03g | 0% |
| Sugar | 0.5g | 1% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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