Lemon Butter Swai Fish

4.53 from 106 votes
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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 fish with lemon butter sauce on a plate, ready to serve.
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Swai is one of the most versatile fish ever along with other mild and flaky white fish like tilapia and cod. They all have a similar texture and flavor profile, but swai is often cheaper and more readily available.

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 gives it some sophistication and complexity. It’s the kind of sauce you’ll want to put on everything or even 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

Raw seasoned swai fish from Walmart.

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

Ingredients for Lemon Butter Swai Fish recipe such as Swai fish, unsalted butter, ground black pepper, salt, vegetable oil, lemon, parsley and white wine.
  • 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 This Recipe

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:

Seasoned swai fish in a wooden chopping board.

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

Pan frying seasoned swai fish fillets.

Step 2: Heat up a skillet on medium-high heat. Add the vegetable oil and pan-fry the seasoned swai fillets, 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.

Cooking melted butter with white wine and lemon juice.

Step 3: In a saucepan, heat the melted butter, then add the white wine, lemon juice, and 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.


Helpful Tips For Home Cook

Close up of crispy pan fried swai fish in a lemon butter sauce.
  • Use a non-stick pan or a well-seasoned cast iron skillet for pan-frying to develop a nice crust without the flesh falling apart.
  • If you’re using a cast iron skillet, make sure the oil is hot enough before adding the fillets to prevent them from sticking to the pan.
  • Don’t overcrowd the pan when frying the fish. Cook in batches for even browning and crispiness.
  • The salt will pull more moisture out of the swai fillets, so pat them dry again before cooking. Otherwise, they might steam instead of sear.
  • Let the fillets rest for a minute or two before serving. This step allows the juices to be redistributed so that every bite is extra juicy!
  • Serve the sauce on the side if you’re worried about the fish getting soggy. That way, everyone can pour in as much or as little as they like.

Frequently Asked Questions

Is swai fish healthy?

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. 

Is swai better than tilapia?

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.

Is swai and basa fish the same?

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.

Why is swai fish so cheap?

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.

How many calories per serving?

This swai fillet recipe has only 157 calories per serving.

A fork poking through a cooked swai fish fillet.

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:

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4.53 from 106 votes

Lemon Butter Swai Fish

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.
Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people
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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 chopped Italian parsley

Instructions 

  • Rinse the swai fish fillets with cold water. Pat dry with paper towels. Season both sides of the fish with salt and ground black pepper.
  • Heat up a skillet on medium-high heat. Add the vegetable oil and pan-fry the seasoned swai fillets, 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 saucepan, heat the melted butter, then add the white wine, lemon juice, and 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.

Video

Notes

  • You may use other white fish such as sole, halibut, or cod.
  • Use a non-stick pan or a well-seasoned cast iron skillet for pan-frying to develop a nice crust without the flesh falling apart.
  • If you’re using a cast iron skillet, make sure the oil is hot enough before adding the fillets to prevent them from sticking to the pan.
  • Don’t overcrowd the pan when frying the fish. Cook in batches for even browning and crispiness.
  • The salt will pull more moisture out of the swai fillets, so pat them dry again before cooking.
  • Let the fillets rest for a minute or two before serving.
  • Serve the sauce on the side if you’re worried about the fish getting soggy.
  • Watch the cooking video for a step-by-step guide.

Nutrition

Serving: 2people, Calories: 157kcal, Carbohydrates: 1g, Protein: 1g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 30mg, Sodium: 23mg, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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63 Comments

  1. T Cap says:

    5 stars
    this is an excellent fish to eat it is better than catfish in the south USA where they won’t let it in in three states. It is also excellent to batter and fry it in olive oil. Dr.axe said it is a terrible fish to eat.what does he know he hangs around Anthony Fauci. Who is also wrong about everything.??

  2. Frances says:

    5 stars
    I bought some of this fish but hadn’t tasted it before. I went looking for a recipe and decided on this one…. BEST decision I ever made! This was so very yummy and simple to make, not to mention, the fish itself is phenomenal. I will be using more of this fish. *Side note: I also made the easy spaghetti you listed above and it too was fantastic. I am keeping both recipes. Thank you!

    1. Rasa Malaysia says:

      ??

  3. kathy moore says:

    according to Dr. Axe. What Is Swai Fish?
    Swai fish is a type of white fish with a mild flavor and flaky texture. Itโ€™s a freshwater fish thatโ€™s native to Vietnamese rivers and a type of catfish. Itโ€™s also called Vietnamese catfish, basa fish and iridescent shark, but itโ€™s neither a basa nor a type of shark.

  4. Mike Y says:

    Very light and tasty. Could not resist adding a touch of garlic to the sauce.

    1. Rasa Malaysia says:

      ??

  5. Hyacinth says:

    Thank you so much for this easy and delicious recipe! I’m a beginner cook, but I’ve made this twice now and it’s become a household favorite.

  6. Marie L Smith says:

    Made it again with cod this time. Still freaking awesome!!!.

    1. Admin says:

      Thanks!

  7. Marie L Smith says:

    I made it as written, it was fantastic!!!! Can’t wait to make it again.

    1. Rasa Malaysia says:

      Awesome!

  8. Linda says:

    I canโ€™t have wine and substituted chicken broth. It was delicious. Also sprinkled some flour on top before frying.
    And put a little Panko breadcrumbs on top too!

  9. Rona says:

    What white wine is best for this recipe.

    1. Rasa Malaysia says:

      Any brands you like.

  10. Georgia says:

    Just discovered Swai Fish. This recipe is FANTASTIC! Husband and I are very picky regarding good fish recipes. This did not disappoint!!
    I did not have white wine, but used dry vermouth instead with all else-fabulous… we could not stop eating this with all other sides!
    Thank you SOO much….

    1. Rasa Malaysia says:

      Awesome!