Dinner

Lemon Garlic Butter Swai Fish Recipe

Name: Lemon Garlic Butter Swai Fish Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 fillets Swai fish; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons vegetable oil; 1/2 cup unsalted butter; 4 cloves garlic (minced); 1 tablespoon grated ginger root; 1 tablespoon capers; Juice of 1 lemon; 2 tablespoons chopped parsley; 1/4 teaspoon red pepper flakes; Lemon wedges; Italian parsley (chopped)

ByLana Polati December 8, 2025December 8, 2025

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Introduction

This Lemon Garlic Butter Swai Fish is a quick and flavorful dish perfect for a light weeknight dinner. The tender swai fillets are pan-fried until golden and then bathed in a zesty lemon garlic butter sauce with a hint of spice. Ready in just 30 minutes, it’s both simple and impressive.

The image shows three pieces of golden brown cooked fish fillets arranged close together in a white pan, covered with a bright yellow lemon butter sauce. The sauce is rich with whole green capers and finely chopped herbs like parsley and thyme. There are small bits of minced garlic scattered over the fish, giving texture, and a wedge of lemon sits at the edge of the pan. A silver spoon holding some of the lemon butter sauce with capers is resting on the right side of the pan. The fish has a slightly crispy texture on the edges with a soft white inside, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 fillets Swai fish
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1/2 cup unsalted butter
4 cloves garlic (minced)
1 tablespoon grated ginger root
1 tablespoon capers
Juice of 1 lemon
2 tablespoons chopped parsley
1/4 teaspoon red pepper flakes
Lemon wedges (for garnish)
Italian parsley (chopped, for garnish)

Instructions

Step 1: Rinse the swai fish fillets with cold water and pat dry with paper towels. Season both sides with salt and ground black pepper.
Step 2: Heat a large skillet over medium-high heat. Add the vegetable oil and wait until it starts sizzling. Pan-fry the fillets for about 1-2 minutes per side, until lightly browned. Transfer the fish to a plate.
Step 3: In the same skillet, add the butter and melt it over medium heat. Stir in the minced garlic and grated ginger and cook for about 30 seconds, until fragrant.
Step 4: Add the capers, lemon juice, chopped parsley, red pepper flakes, and a pinch of salt to the skillet. Let the sauce bubble briefly, then turn off the heat.
Step 5: Return the fish to the pan and spoon the sauce over the fillets. Garnish with lemon wedges and chopped Italian parsley.
Step 6: Serve immediately, spooning extra sauce over the fish for the best flavor.

Tips & Variations

For a milder heat, reduce or omit the red pepper flakes.
Swap swai fish for tilapia or cod if preferred, cooking time may vary slightly.
Add a splash of white wine to the sauce for extra depth before turning off the heat.
Serve over rice or with steamed vegetables to make it a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the fish from drying out. This dish is best enjoyed fresh but can be kept warm briefly in low oven heat if needed before serving.

How to Serve

The image shows several golden-brown fried fish fillets with a crispy texture, cooked in a buttery yellow sauce with visible herbs and capers scattered on top. The fillets have a light, flaky appearance with green parsley and small bits of red pepper flakes sprinkled around. Thin lemon slices rest around the fish, partially submerged in the sauce. A wooden spatula is lifting one fillet, showcasing its seared edges and moist inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen swai fish for this recipe?

Yes, frozen swai fish works well. Just make sure to thaw it completely and pat dry before seasoning and cooking to ensure even browning.

What can I do if I don’t have capers?

If you don’t have capers, you can substitute with a small amount of chopped green olives or a splash of brine for a similar tangy, salty flavor.

Lana Polati