Jamaican-Seasoned Sauteed Swai Fillets
I have made a lot of different kinds of fish in just about every way imaginable, but this might be my favorite. This is so easy and always delicious.
Be careful the oil doesn't get too hot or it may begin to splatter. Medium-low to medium heat should suffice.
Add up to 1 tablespoon butter to oil between batches if necessary.