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This lemon butter swai fish recipe gives you the most tender swai fillets drizzled with a luscious lemon butter sauce! Ready in 20 minutes with just five ingredients, it surprisingly tastes like something out of a fancy restaurant.
Swai is one of the most versatile fish I’ve cooked with, right up there with other mild, flaky white fish like tilapia and cod. They all have a similar texture and flavor, but swai is often more affordable and easier to find.
Now, let’s talk about the sauce—it’s rich, silky, and buttery, with a bright lemon kick and a touch of white wine that adds just the right amount of sophistication and depth. Honestly, it’s the kind of sauce I want to drizzle over everything or mop up with some homemade garlic bread!
If you’re craving more lemon butter goodness, try my Lemon Butter Sauteed Scallops and Lemon Butter Chicken recipes next!
What Is Swai Fish
Swai is one of the most common white fish available in the United States. It is a type of freshwater catfish that’s native to the rivers of Southeast Asia, particularly Vietnam.
Flavorwise, it’s similar to other mild-tasting white fish like tilapia, cod, and sole. This pan-seared swai is actually one of my favorite fish recipes along with Baked Cod and Baked Tilapia.
One of the many things I love about swai is how affordable it is compared to other popular types of fish. So it’s the perfect option for large families or anyone looking to eat more seafood without breaking the bank.
Can’t find swai in the frozen seafood aisle? It’s also sold under different names like pangasius fillets, basa fish, river cobbler, and cream dory.
Ingredients
- Swai – look for swai fillets that are firm, white, and free of any discoloration or strong fishy odor. I like to use thinner fillets in my swai recipes as they soak up more flavor, but it’s perfectly fine to use thicker slices! You may also opt for other white fish such as sole, halibut, or cod.
- Butter – the base of our killer lemon butter sauce! Splurge on the good stuff because you can really taste the difference. But make sure to use unsalted butter to have better salt control.
- White wine – adds depth and acidity to the sauce. Use dry white wines like Sauvignon Blanc, Chardonnay, and Pinot Grigio. Feel free to substitute with chicken broth if you don’t want to cook with alcohol.
- Lemon juice – for that bright, zesty kick that pairs so well with swai fish. Use freshly squeezed lemon juice as much as possible!
See the recipe card for full information on ingredients.
Variations
- Extra crispy. Make breaded swai fish by dredging the seasoned fillets in flour, dipping in beaten eggs, and coating with breadcrumbs before frying.
- Baked swai: Lighten things up a bit by baking the swai fillets. Bake the seasoned fillets at 400°F for about 10-12 minutes and pour some lemon butter sauce on top.
- Creamy sauce: Stir in a splash of heavy cream in the sauce after removing it from the heat, similar to my Creamy Lemon Garlic Chicken recipe!
How To Make Lemon Butter Swai Fish
The best way to cook swai fillets is to pan-fry them in a skillet. A quick sear gives the fish a nice crust and pairing its delicate flavor with a rich sauce like this lemon butter sauce turns any swai recipe into a restaurant-quality dish!
This healthy swai recipe is impressive enough for a date night in, but also totally doable for a quick weeknight meal. And like my other fish recipes, it comes together in a flash, so you’ll want to get everything ready before you turn that stove on.
Here’s how to cook swai fish in a skillet in just 20 minutes:
Rinse the swai fish fillets under cold water, then pat them dry with paper towels. Sprinkle a bit of salt and ground black pepper on both sides to season them.
Heat a skillet over medium-high heat. Add a bit of vegetable oil and pan-fry the seasoned swai fillets for about 1-2 minutes on each side. Gently flip them over and cook the other side until they’re lightly browned and the edges are just starting to crisp up. Remove them from the skillet and place on a plate.
In a saucepan, heat the melted butter, then stir in the white wine, lemon juice, and a pinch of salt. As soon as the mixture starts to bubble, take it off the heat. Drizzle this delicious sauce over the fish, sprinkle with a bit of parsley, and serve right away!
Helpful Tips For Home Cook
- I always use a non-stick pan or a well-seasoned cast iron skillet for pan-frying. It helps develop a beautiful crust without the fish falling apart.
- If I’m using a cast iron skillet, I make sure the oil is hot enough before adding the fillets. This prevents them from sticking to the pan.
- I also avoid overcrowding the pan when frying. Cooking in batches ensures the fish browns evenly and gets that perfect crispiness.
- Since salt pulls moisture from the swai fillets, I pat them dry again before cooking. This way, they sear nicely instead of steaming.
- Once the fillets are done, I let them rest for a minute or two before serving. This step helps redistribute the juices, making every bite extra juicy.
- If I’m worried about the fish getting soggy, I serve the sauce on the side. That way, everyone can add as much or as little as they prefer.
Frequently Asked Questions
Like most white fish, swai fish is low in calories and fat but high in protein and essential nutrients like vitamin B12 and selenium. It is also a great source of heart-healthy omega-3 fatty acids.
Swai and tilapia are both mild-flavored white fish that you can use interchangeably in most fish recipes. Swai tends to have a slightly sweeter taste and softer texture than tilapia which is usually firmer and flakier.
Basa fish is a common nickname for swai, but they’re actually different. The flesh of basa fish is quite coarse and grainy compared to the tender flakiness of swai. If you’re in the US, though, most of the fish labeled “basa” is actually swai.
Swai fish is cheaper than other white fish because it grows faster and is easier to farm. It’s also in high demand, which helps to keep prices low.
This swai fillet recipe has only 374 calories per serving.
What To Serve With This Recipe
This lemon butter swai fish recipe is best served with white rice, easy spaghetti, or even marinated tomatoes. If you like to keep things light, pair it with your favorite salads or roasted veggies.
For a seafood restaurant-style dinner at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Lemon Butter Swai Fish
Ingredients
- 1 lb (500g) Swai fish , or Basa
- salt
- ground black pepper
- 1/2 tablespoon vegetable oil
- 2 tablespoons unsalted butter, melted
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 teaspoon Italian parsley, chopped
Instructions
- Rinse the swai fish fillets with cold water and pat them dry with paper towels. Season both sides of the fish with salt and ground black pepper.
- Heat a skillet over medium-high heat. Add the vegetable oil and pan-fry the seasoned swai fillets for 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. Transfer to a plate.
- In a saucepan, heat the melted butter, then add the white wine, lemon juice, and a pinch of salt. Once the sauce bubbles, turn off the heat. Drizzle the sauce over the fish, garnish with parsley, and serve immediately.
Video
Notes
- I always use a non-stick pan or a well-seasoned cast iron skillet for pan-frying. It helps develop a beautiful crust without the fish falling apart.
- If I’m using a cast iron skillet, I make sure the oil is hot enough before adding the fillets. This prevents them from sticking to the pan.
- I also avoid overcrowding the pan when frying. Cooking in batches ensures the fish browns evenly and gets that perfect crispiness.
- Since salt pulls moisture from the swai fillets, I pat them dry again before cooking. This way, they sear nicely instead of steaming.
- Once the fillets are done, I let them rest for a minute or two before serving. This step helps redistribute the juices, making every bite extra juicy.
- If I’m worried about the fish getting soggy, I serve the sauce on the side. That way, everyone can add as much or as little as they prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We’ve been using Basa also called Cream or Pacific Dory in Malaysia in our western restaurant in Kluang Johor for the last 14 years without complaint.
Malaysians have a poor opinion of it because many people just don’t know how to handle it
Hi Bill, awesome, good to know what. What’s the name of your restaurant?
Can you sub the white wine out for something else ?
the recipe was delicious, but i massacred the dover sole into a puree as it completely stuck to the pan. is there a way to avoid that?!
thanks!
I am sorry to hear that. Did you use a non-stick pan? If it sticks to regular pan, it means it wasn’t hot enough. Make sure it’s smoking hot before you add oil, and heat up the oil before adding fish.
Hi, Bee! Tried your Lemon Butter Swai fish recipe last night, and it was simply superb. I used fresh wild-caught dover sole instead of Swai, and the taste, texture and appearance were wonderful. Paired it with your Marinated Tomatoes, which were out of this world! Some converted rice on the side, and this meal was one of the best we’ve ever had. Thank you so much for this wonderful combo. Definitely five stars +++
Irv
Hi Irv, I am so happy to read your comment, you made my day!! Yes, fresh wild-caught dover sole sounds like a dream!! So yummy. The marinated tomatoes are awesome with the fish right? I am so glad you love my recipes. Please try more recipes on my site, they are all easy and delicious: https://rasamalaysia.com/recipe-index-gallery/. Thank you! :)
I made this last night for dinner, to change it up, use lemon pepper and a spoon of capers :) Delicious! This is the most common way I prepare this fish and it is a regular here,
Hi Lee, thanks so much for trying this swai fish recipe. Your adaptations sound super yummy!
Just delicious, used the Swai, didn’t add the white wine, but wow it was delicious with the Marinara sauce over my Spinach& Mozzarella Ravioli. Loved it.
Never knew this much goodness in Swai. “It’s rich in protein and omega-3. It has zero carb and very low in fat.” You got me in zero carb :p
Thanks Bee for this lovely piece of information. Let’s Swai!
I don’t have white wine. Is there any substitute?
You can just use water if you don’t have white wine.
Swai fish looks much like Dory in Malaysia. Are they the same? Dory has received a bad reputation that they are bred unhygienic ways. Any truth there?
Hi Sheryl, Swai fish is called also called Basa. I am not familiar with Dory fish.
Dory in Asia, for the most part is Swai, high end restaurants in Thailand charge top dollar for ;fish and chips’ touting the fish as dory. Dory is a cold water ocean fish, shorter fillets, wider, and much thicker.
Is Swai Fish the same as tilapia , which is more common in USA.
No Swai fish is different from tilapia; it tastes much better than tilapia.
Shaneena, it is better, not even close to tilapia :)
Hi Bee, I know I can always count on you for a delicious recipe. I find swai fish much better than cat fish or tilapia. So glad that you shared this swai fish recipe.
Thanks Sandra for the sweet comment. Yes this swai fish recipe is awesome, I love it.
Aloha Bee,
Sandra says swai is “much better than cat fish or tilapia.. Is it because she used frozen fish? I have access to fresh tilapia and maybe fresh cat fish that has been cleaned in fresh water for at least three days. Any thoughts?
BTW, living in Hawaii makes me enjoy your recipes over many of the others.Your recipes and taste are more in tune to Hawaii people.
Have a beautiful day and belated Happy Mothers Day.
Mahalo, Wayne.
Hi Wayne, the frozen tilapia and catfish I get there (in California) have pretty bad muddy odor, and I am sure Sandra has similar problems (not sure where she is though.) You’re so lucky to live in Hawaii, so many amazing and fresh seafood, I love Hawaii. Yes, I make a lot of seafood and thanks for supporting my site. Please try out more recipes: https://rasamalaysia.com/recipe-index-gallery/