Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive Dover sole, but swai is the perfect substitute for the budget-conscious gourmet. Bon appetite, mes amis!



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


Instructions Checklist
  • Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.

  • Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.

  • Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.

  • Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.

Cook's Note:

Lemon juice and lemon zest should be at room temperature.

Nutrition Facts

295 calories; protein 18.1g; carbohydrates 13.3g; fat 18.7g; cholesterol 86.3mg; sodium 190.9mg. Full Nutrition