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Suzy's Swai Meuniere (Swai in Lemon Butter Sauce)

Rated as 4.64 out of 5 Stars
7

"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

16 m servings 295
Original recipe yields 4 servings

Directions

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  1. Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • Lemon juice and lemon zest should be at room temperature.

Nutrition Facts


Per Serving: 295 calories; 18.7 13.3 18.1 86 191 Full nutrition

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Reviews

Read all reviews 9
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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 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 flou...

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.

This is my new favorite- quick, easy, scrumptious!