Pan Seared Lemon and Butter Swai

May 20, 2020

This classic, easy, pan-seared Swai recipe uses five ingredients, and only takes 10 minutes to make!

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 2 servings


1 lb Swai (or two, 6 ounce fillets)


ground black pepper

1/2 tbsp vegetable oil

2 tbsp unsalted butter, melted

1/4 cup white wine

1 tbsp lemon juice

1 tsp chopped Italian parsley


1Rinse the swai fish fillets with cold water. Pat dry with paper towels. Seasoned both sides of the fish with salt and ground black pepper.

2Heat 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.

3In 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.

This recipe originally appeared on Rasa Malaysia.


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