Swai Recipe

Pat swai fillets dry with paper towels. Place fillets in a shallow dish or zip-top bag.

Combine lemon juice, 1 tablespoon olive oil, minced garlic, smoked paprika, 2 tsp salt, and 1/2 tsp black pepper. Pour over fillets and turn to coat. Marinate for 15–20 minutes in the refrigerator (no more than 30 minutes to avoid 'cooking' the fish with acid).

While the fish marinates, mix the all-purpose flour, cornstarch, cayenne, remaining 1 tsp salt, and remaining 1/2 tsp black pepper in a shallow bowl or plate.

Set a large nonstick or stainless skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs butter; heat until the butter foams and oil shimmers.

Remove fillets from marinade, letting excess drip off. Dredge each fillet lightly in the flour mixture, shaking off excess. Place fillets in the hot skillet without crowding; you may need to cook in two batches.

Cook 3–4 minutes on the first side without moving, until golden and a crust forms. Carefully flip and cook another 2–3 minutes until opaque through the thickest part and internal temperature reaches 145°F (63°C). Transfer cooked fillets to a warmed plate and tent loosely with foil.

Reduce heat to medium. If pan is dry, add 1 tsp olive oil. Add the finely chopped shallot and sauté 1–2 minutes until softened and translucent but not browned.

Pour in the white wine (or vermouth) to deglaze the pan, scraping up browned bits. Let it reduce by about half, about 1 minute.

Add the chicken or fish stock and lemon zest. Bring to a simmer and reduce until slightly thickened, about 3–4 minutes.

Turn off the heat and whisk in the cold cubed butter one piece at a time to form a glossy sauce. Stir in chopped parsley and adjust seasoning with remaining 1 tsp salt and pepper to taste.

Return the cooked swai fillets to the skillet briefly (30 seconds) to coat with sauce and reheat. Spoon sauce over fillets.

Serve swai fillets immediately with lemon wedges and steamed rice or greens. Spoon extra pan sauce over each portion.