Rating: 4.62 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!

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Ingredients

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

Directions

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.

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  • 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
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Reviews (9)

Most helpful positive review

Rating: 4 stars
12/17/2015
Super simple and straight forward with classic flavors and without all of the frills. Excellent! I did cook mine longer on each side to get a deep golden brown but other than that I made as written. This is a great recipe for Swai! Read More
(3)
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/16/2015
Super simple and straight forward with classic flavors and without all of the frills. Excellent! I did cook mine longer on each side to get a deep golden brown but other than that I made as written. This is a great recipe for Swai! Read More
(3)
Rating: 5 stars
06/25/2017
Loved this recipe. I did make one change based on some of the comments. I used meyer lemons to cut down the acidity. Read More
Rating: 5 stars
01/03/2017
I followed the directions with no deviations and the fish came out fantastic. Very rich buttery flavor and it was tender. I would definitely make this again. Read More
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Rating: 4 stars
03/18/2017
This was easy and delicious. I will make it again but will use 1/8 cup of lemon juice instead of 1/4 cup. Everything else was perfect! Read More
Rating: 4 stars
07/12/2016
Very good and very easy to make. My picky 9 year old even liked it. We used sole which cooked perfectly.. The lemon was actually a little overpowering. Next time I'll tone it down a bit but will definitely make it again! Read More
Rating: 5 stars
08/07/2018
This was indeed simple and delicious. I zested about half of a fresh lemon and then juiced the whole thing -- came out with less than 1/4 cup but it was plenty for the amount of butter and flour in the pan. Did not change the recipe otherwise. Use good European butter if you have it as the quality of the butter and the freshness of the lemon shines through. Excellent and classic French. Read More
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Rating: 4 stars
05/16/2016
This is a great recipe. Quick and easy and delicious! I served it over couscous with fresh snap beans and smothered squash. Read More
Rating: 5 stars
05/02/2016
This is my new favorite- quick easy scrumptious! Read More
Rating: 5 stars
12/10/2017
this is an incredibly simple recipe and so good. I made it with Dover Sole. Read More