Recipe #1 – Recipe for Swai Fish
Lemon Butter Swai Fish – soft and moist pan-fried fish served with Lemon Butter Sauce. This recipe will take 10 minutes from beginning to end and will is comparable to the top seafood restaurants. Serve it on its own or with tomato sauce and simple spaghetti for dinner.
Lemon Butter Swai Fish – soft and moist pan-fried fish served with the lemon butter flavor. This recipe is 10 minutes from beginning to end, and can is comparable to the top seafood restaurants. Serve it on its own or with pasta as a dinner option.
Swai fish served with the lemon butter on a platter waiting to be served.
WHAT IS SWAI FISH?
Swai fish is among the most commonly used white fish species found across the United States. Swai is also known as Basa fish. They are a kind of catfish that is primarily raised in Vietnam.
Lemon butter swaifish is among the top recipes for swai fish. Pan the fish in the lemon butter flavor.
Its fillet has a mild flavor, with a semi-firm flesh. It’s one of my favourite recipes for fish, apart from baked cod and recipes for tilapia.
Close-up of crispy pan-fried Swai fish in creamy lemony sauce.
Cooking Swai is easy to prepare as well. One of my top Swai recipe for fish is pan-fried in the skillet.
This recipe I’ll demonstrate how prepare Swai fish and then make the best quality restaurant-quality pan-fried fish with Lemon Butter Sauce.
INGREDIENTS FOR PAN FRIED FISH:
The easy pan-fried fish recipe requires five ingredients. Lemon butter sauce prepared by melting butter and lemon juice that is fresh. It’s that easy!
Swai fish also called Basa. It is also possible to use other white fish, such as cod, sole, halibut and even cod.
Butter.
Lemon juice.
Black pepper, salt and crushed.
Pan-fried fish served and lemon butter sauce served on a platter and accompanied by a fork.
FREQUENTLY ASKED QUESTIONS
IS IT HEALTHY?
Swai is sustainable, healthy and healthy for your health. It’s high in protein as well as omega-3. It is low in carbs and is high in calories. It is safe to eat every month.
HOW MANY CALORIES PER SERVING?
This recipe has just 157 calories for each serving.
A fork poking the swai hake fillet.
WHAT DISHES TO SERVE WITH THIS RECIPE?
This dish is best served with a side dish , such in marinated tomatoes. If you want to have a seafood restaurant-style dining experience at home at the table, suggest these recipes.
Recipe #2 – Recipe for Swai Fish
I generally don’t enjoy fish. But, I am in love with this one! It’s light in flavor and, to my mind it does not give off that ‘fishy’ taste.’ I like this fish served with English green beans or peas as well as wild rice, or pilaf rice.
Ingredients
cooking spray
4 (4 ounce) fillets swai fish
2 tablespoons margarine
1/4 cup white wine that is dry and unpasteurized
One tablespoon of lemon juice
1 cup chopped cilantro fresh (Optional)
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon of ground black pepper 1 teaspoon ground black
1 teaspoon of paprika
Directions
Step 1
Preheat oven until 350° F (175 to 175 C). Spray a baking pan or baking sheets with cooking spray.
Step 2
Place the fish fillets in the pan you’ve prepared.
Step 3
Heat margarine in a saucepan over medium heat. Combine white wine, lemon juice garlic, cilantro salt, black pepper in the margarine melt and simmer for 2 minutes. Pour sauce generously over the fish fillets. Sprinkle the fish fillets with the spice paprika.
Step 4
Bake in the oven until the fish easily flakes off using a the help of a fork, between 10 and 12 minutes.
Recipe #3 – Recipe for Swai Fish
This simple Baked Swai Fillet recipe in a delicious White Wine Lemon Garlic Sauce is perfect for casual dining or serving a large crowd at a dinner celebration. If you aren’t able to find Swai, try making this using the tilapia in place.
I brought this swai baked dish at a recent family meal at my aunt’s house and I’d like to share this recipe that is super easy to make with you!
If you’ve not been familiar with Swai It is often called Basa. It is among my favourite kinds of fish and I truly hope that you’ll explore it!
Swai is delicious with only two ingredients. I make a simple sauce from garlic, lemon juice butter as well as the white wine that is dry. In this recipe, I bake Swai in this citrusy garlic sauce. It cooks fast and is extremely versatile and easy to make and tastes delicious.
Ingredients
6 Swai fillets (thawed in the event of freezing)
1/4 cup white wine dry (or make use of vegetable broth or chicken broth for cooking that doesn’t require wine)
Two tablespoons of butter (or make use of the margarine option or olive oil, if you are dairy-free)
1 tablespoon of lemon juice (about 1/2 lemon ) – use fresh squeezed!)
2 cloves of garlic Finely chopped
1/2 teaspoon salt
Pepper to taste
2 tablespoons fresh parsley leaves, stems removed, and finely diced
Optional 1 teaspoon of paprika or paprika (it provides a lovely touch in color, and it is light in taste)
Also, you’ll need A large baking dish with a high-sided side to ensure you don’t let the sauce spill as you work with the tray. Any glass, aluminum or baking dish made from metal could be suitable!
Swai Baked instruction
Step 1: Heat oven to 375F.
Step 2. In a small pan mix the white wine and butter with the juice of a lemon, salt along with minced garlic. Stir constantly until all melting butter is melted. Remove from the heat.
Step 3: Place the swai fillets into the baking pan of a large size. Sprinkle with a small amount in salt and pepper, to taste and the spice paprika.
Step 4 Step 4: Sprinkle the sauce with white wine on the Swai fillets. Sprinkle with half of the fresh parsley.
Step 5 Step 5: Bake at 375F for 10 to 15 minutes for a total of 10-15 minutes, or until the swai becomes cooked to perfection and is easy to break into pieces. Garnish with fresh parsley.
Tips for cooking:
It is important to choose the most fresh ingredients for this sauce. Fresh freshly squeezed lemon juice as well as fresh, ripe garlic can provide the sauce with the best flavor. It’s worth spending an extra time to make these fresh ingredients instead of using canned lemon juice, dried parsley or garlic.
Juice of fresh lemons. Juice squeezed fresh has an even more vibrant, brighter and fresh flavor than the bottle juice. It’s also a plus that there are no preservatives in any way! I utilize the lemon squeezer for squeezing half of a lemon in a matter of seconds or two.
Fresh parsley. Fresh herbs bring a great flavor and gorgeous colour to all recipes, so I attempt to use fresh herbs whenever I can. The herb scissors are a lot of enjoyable to use and certainly reduce the stress of cutting herbs.
Fresh garlic. A one of the things that my mom bought me when I went out on my own was the garlic press she is a fan of. It’s been 13 years since it was first introduced, and is running strong in my kitchen, and I use it nearly every day.
This recipe is great to serve a family dinner or serving a large group. It’s so simple to bake Swai in a large baking dish without having to worry about every single fillet. It is also possible to make this recipe twice should you wish to.