Friday, December 30, 2011

Pan-fried Swai With Lemon Butter Sauce

My husband and I were at the store the other day and saw that Swai was on sale, and of course bought a few fillets.  Our problem was, what do we do with this white fish that the seafood department guy told us would taste similar to catfish, but milder.  So my husband, knowing that Im not a fan of a really fishy taste went to work on finding a good recipe.  Lemon butter is usually pretty good at complementing fish and reducing the overwhelming fishy flavor that some fish have.  He found this recipe on "Foodism Mom" with a recipe that promised to appeal to both children and adults alike, as well as only take 15 minutes from start to finish.
I have to say, that this sauce was thinner than I was expecting for a "reduced sauce" but despite that fact it was quite delicious, and I would recommend this dish to anyone.  Though I do have to say the crispier the pan fry, the better tasting the overall fish is. ;)
Did I mention that this recipe is only 200.6 calories per serving?

Pan-fried Swai With Lemon Butter Sauce


3-4 boneless/skinless swai fillets
salt and pepper
1/4 cup (or more) flour
1 Tbsp vegetable or olive oil
2 Tbsp unsalted butter, separated
1/2 cup white wine
1 Tbsp lemon juice
2 tsp fresh thyme leaves

  1. Lightly salt and pepper both sides of the fish
  2. Put the flour in a shallow bowl or plate and dredge the fish in the flour until evenly coated on both sides. Shake off any excess flour.
  3. Heat the oil and one tablespoon of butter in a large non-stick pan over medium-high heat. When the oil is glistening hot, add the fish. You may have to do two batches if your fish doesn't all fit into the pan at once. Sear the fish about 2 1/2 to 3 minutes a side, depending on how thick your fillets are. You want them golden brown, set aside on a serving platter.
  4. In the same pan, add the wine, lemon juice and thyme, cook over medium heat. When it comes to a boil, turn down to a low simmer and cook over medium heat. When it comes to a boil, turn down to a low simmer and cook for about 2 minutes, stirring and scraping the brown bits off the bottom of the pan with a wooden spoon. The liquid should reduce a bit but there should still be enough to make the sauce.  Please note, that the sauce does not thicken, just reduces, this is a very thin sauce.
  5. Turn off the heat and add a tablespoon of cold butter, Swirl the butter around in the reduced sauce until it melts and sauce thickens. (as stated above this is a very thin sauce)
  6. Spoon sauce over the fish and serve immediately.

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1 comment:

  1. La receta me cae a perlas, mañana lo hago de esa forma, yo la preparé a vapor con ajos licuados, crema de aji y salsa de soya.