Lemon Butter Swai Fish Recipes

SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)

Steps:

• 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.

EASY LEMON BUTTER FISH IN 15 MINUTES

Steps:

• Use paper towels to thoroughly pat-dry excess moisture from fish fillets - this step is crucial for fish to brown nicely in pan. Set aside.
• In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
• In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
• In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your oil is sizzling, Cook 2 fish fillets at a time to avoid overcrowding (allows for even browning.) Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned - lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste.
• Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.

LEMON BUTTER SWAI FISH

Steps:

• Rinse the swai fish fillets with cold water. Pat dry with paper towels. Seasoned both sides of the fish with salt and ground black pepper.
• Heat up a skillet on medium-high heat. Add the vegetable oil. Pan fry the Swai fish fillet, about 1-2 minutes on each side. Turn the fish over gently and pan fry the other side until both sides are light brown with slightly crispy edges. Dish out on a plate.
• In a sauce pan, heat the melted butter, then add the white wine and lemon juice. Add a pinch of salt. As soon as the sauce bubbles, turn off the heat. Drizzle the sauce on the fish, garnish with parsley and serve immediately.

PAN FRIED SWAI WITH LEMON BUTTER SAUCE

Steps:

• Lightly salt and pepper both sides of the fish
• Put the flour in a shallow bowl or plate and dredge the fish in the flour until evenly coated on both sides. Shake off any excess flour.
• Heat the oil and one tablespoon of butter in a large non-stick pan over medium-high heat. When the oil is glistening hot, add the fish. You may have to do two batches if your fish doesn't all fit into the pan at once. Sear the fish about 2 1/2 to 3 minutes a side, depending on how thick your fillets are. You want them golden brown, set aside on a serving platter.
• In the same pan, add the wine, lemon juice and thyme, cook over medium heat. When it comes to a boil, turn down to a low simmer and cook over medium heat. When it comes to a boil, turn down to a low simmer and cook for about 2 minutes, stirring and scraping the brown bits off the bottom of the pan with a wooden spoon. The liquid should reduce a bit but there should still be enough to make the sauce. Please note, that the sauce does not thicken, just reduces, this is a very thin sauce.
• Turn off the heat and add a tablespoon of cold butter, Swirl the butter around in the reduced sauce until it melts and sauce thickens. (as stated above this is a very thin sauce)
• Spoon sauce over the fish and serve immediately.

LEMON BUTTER SWAI FISH RECIPE

Steps:

• Instructions Rinse the swai fish fillets with cold water. Pat dry with paper towels. Seasoned both sides of the fish with salt and ground black pepper. Heat up a skillet on medium-high heat. Add the vegetable oil. Pan fry the Swai fish fillet, about 1-2 minutes on each side. Turn the fish over gently and pan fry the other side until both sides are light brown with slightly crispy edges. Dish out on a plate. In a sauce pan, heat the melted butter, then add the white wine and lemon juice. Add a pinch of salt. As soon as the sauce bubbles, turn off the heat. Drizzle the sauce on the fish, garnish with parsley and serve immediately.