Lemon Butter Swai Fish

4.53 from 106 votes

This lemon butter swai fish recipe is tender, flaky, and topped with a silky lemon butter sauce that’s bursting with flavor. You only need five ingredients and 20 minutes to make it, but it tastes like something you’d order at a fancy restaurant!

Prep Time5

Cook Time5

Additional Time10

Total Time20

Course: Fish

Cuisine: American Recipes

Keyword: Lemon Butter Swai Fish

Servings: people

Author: Bee Yinn Low

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 get that beautiful crust without the fish falling apart.
If I’m using a cast iron skillet, I make sure the oil is nice and hot before adding the fillets. This keeps 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 crispy texture.
Since salt pulls moisture from the swai fillets, I make sure to pat them dry again before cooking. This way, they sear beautifully instead of steaming.
Once the fillets are done, I let them rest for a minute or two before serving. This 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 so everyone can add just the right amount.

Nutrition