I typically do not like fish. However, I love this one! It is light-tasting, and, in my opinion, does not have that 'fishy taste.' I serve this fish with English peas or green beans and wild rice or rice pilaf.

Allie
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray.

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  • Place fish fillets into the prepared pan.

  • Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.

  • Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

198.5 calories; 16.6 g protein; 1.7 g carbohydrates; 55.8 mg cholesterol; 714.9 mg sodium. Full Nutrition

Reviews (223)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2013
Made this with some rice pilaf used the leftover juice on top of the rice.. MmmmMmmm! Read More
(71)

Most helpful critical review

Rating: 3 stars
02/13/2013
I felt like it lacked something. My husband said he thought it had possibilities if it was pan seared so I will try again. Read More
(81)
271 Ratings
  • 5 star values: 197
  • 4 star values: 52
  • 3 star values: 16
  • 2 star values: 4
  • 1 star values: 2
Rating: 3 stars
02/13/2013
I felt like it lacked something. My husband said he thought it had possibilities if it was pan seared so I will try again. Read More
(81)
Rating: 5 stars
02/10/2013
Made this with some rice pilaf used the leftover juice on top of the rice.. MmmmMmmm! Read More
(71)
Rating: 5 stars
02/24/2013
I too typically do not like fish (especially baked) and saw this on sale at the store & had never heard of it. I Googled it, read it had good reviews as a mild white fish, so I went ahead and got it. Found this recipe and used the sauce and I really like it as well as the rest of my family. Would highly recommend! Served with Hasselback potatoes, green beans & wild rice. Read More
(65)
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Rating: 5 stars
03/06/2013
I came across this type of fish in the grocery store today and what caught my eye was that I had never heard of it and it was "Wild caught". I never by farm raised fish and lately thats all I have been seeing as well as color added to salmon?? So with that being said, I made a few changes. I hate cilantro. I hate the smell of it and the taste. Its just nasty to me. So instead of cilantro I used dill. I love the smell of dill and taste. I usually use dill with any fish I bake in the oven anyway. And instead of one tablespoon of lemon juice I used juice from a whole lemon, without measuring I chopped up a nice size clove of fresh garlic, instead of paprika I used a nice dash of red cayenne pepper, organic garlic powder, salt and pepper and used real butter instead of margarine. And I totally ditched the white wine. And as I was heating the mixture in the sauce pan, I gave it a little taste and it was so yummy. I actually am a fan of the fish too. Nice, light and wild caught in the US....doesnt get any better than that. And YES! I would soooo make this again! YUM! Read More
(54)
Rating: 5 stars
06/27/2014
housewife628.....if your fish monger told you it was US caught I would not go back to him in the future. Swai is native to the rivers of SE Asia. Almost all of what you buy in the supermarkets are either frozen or previous frozen and farm raised. It might have been caught by a US citizen but he was in the Mekong Delta when he caught it. This recipe is very good and have used it for the past 6-7 yrs with either Swai or Basa. I add 3 tbl of oleo and 2 tbl of cilanto when cooking. Also great on the grill or deep fried after dredding in egg wash and 'Dixie Fry' seasoning mix. 6/27/04 - I am now just frying Swai with no egg wash. Just adding a little Accent and paprika to the Dixie Fry Seasoning Mix. Swai does not shrink at all when frying and actually looks like it plumps up during frying. With fish so expensive now this is a great buy. Bought 4 lbs bag on sale last week at the supermarket for 9.99 per bag. Cheaper than ground beef for sure. I would buy some more Basa but it seems to have disappeared from the supermarkets completely. Read More
(39)
Rating: 5 stars
02/23/2014
I changed very few things overall. Instead of cilantro I used dill and and cut back a lot on the garlic even though I love it. Used 9x13 Pyrex dish and Olive oil spray. Placed the fish on top of lemon slices so it wouldn't stick. I warmed the butter, chicken broth (not wine) and seasonings in the microwave at 30 second intervals stirring often. Poured this directly on the fish and since our fillets were quite thick they took about 20 min to bake at 350. Superb flavor. Even the 18 month old ate every last bit and asked for seconds. I also made a delicious risotto type of side dish using quinoa, mushrooms, spinach, Parmesan and some seasonings. I used thyme in the side dish and worried it would clash with the thyme but it was fine. Great recipe! Read More
(30)
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Rating: 5 stars
07/02/2013
I loved this fish! I prepared the recipes as is, but used Old Bay Seasoning instead of paprika. Yumilicious!!!!! Read More
(18)
Rating: 5 stars
02/28/2013
I used the allrecipes phone app when in the grocery store and saw Swai fish and had no idea how to cook it. I made this recipe for dinner tonight as the ingredients are commonly stocked in my home. Everyone loved this! I served it with steamed green beans and some quinoa. To make extra sauce to put on rice or quinoa double it. I used butter instead of margarine. This recipe is saved to my recipe box now and I'll make it again! Read More
(16)
Rating: 5 stars
05/16/2014
I am not a fan of fish by any means. My experience with seafood usually expands to about fish sticks and not much more. but i came across swai in the store and it intrigued me. not being a seafood eater i was intrigued and since it was on sale i figured why not? I made a few changes - no white wine extra lemon extra garlic and i added some garlic and onion powder directly to the fish. I have to say I was complete BLOWN AWAY. This recipe was AMAZING! I will defiantly be making it again! I was so grateful I had leftovers to freeze for lunch during the week! (Not sure if it will make it though the weekend though because it really was that awesome). Read More
(11)