Suzy's Swai Meuniere (Swai in Lemon Butter Sauce)
Ingredients16 m servings 295 cals
- 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.
Per Serving: 295 calories; 18.7 g fat; 13.3 g carbohydrates; 18.1 g protein; 86 mg cholesterol; 191 mg sodium. Full nutrition
ReviewsRead all reviews 8
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 wri...
this is an incredibly simple recipe and so good. I made it with Dover Sole.
Loved this recipe. I did make one change, based on some of the comments. I used meyer lemons to cut down the acidity.
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!
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.
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, bu...
This is a great recipe. Quick and easy and delicious! I served it over couscous with fresh snap beans and smothered squash.