Lemon Garlic Butter Swai Fish Recipe

In my family, we love fish and seafood, so when I need a dinner that takes just 30 minutes from start to finish and tastes excellent, I make this swai fish in lemon butter garlic sauce. It’s affordable and versatile, because the fish flavor is neutral, you can dress it up as you prefer. Bonus points for this being a one-pan meal, which makes it fuss-free to cook.

To make it hearty and filling, I serve it with a few simple, yet flavorful side dishes like Air Fryer Roasted Asparagus or Sauteed Cabbage. Make sure to check our other fish recipes; there is plenty to choose from for every taste and budget.

What I love most about this easy weeknight dinner is that it only takes a few minutes and a handful of ingredients that anyone probably already has in the kitchen. The lightly seasoned swai fish is coated in a velvety, creamy, and luscious garlic-lemon butter sauce that enhances its flavor with fresh lemon, garlic, and ginger.

The flaky fish has slightly crispy edges and tender, mild flesh that pairs well with the citrusy, savory sauce. Since the fish flavor is very mild and neutral, it reminds me of tilapia. You can play with the ingredients to add flavors that you enjoy. If you are looking for a quick, delicious, and budget-friendly dinner, then this recipe is the way to go!

Why you will love this recipe 

• Dinner in under 30 minutes: I love having dinner ready in under 30 minutes, especially when it is delicious.  
• Only a few ingredients: What’s more, this recipe has only a few: fish, seasoning, and an easy-to-make sauce. 
• One pan: Clean-up is a breeze, too, since everything cooks in one pan.
• Frugal: I can make this fantastic, budget-friendly dish for less than $10.

What you will need

• Fish: I use two organic swai fish fillets from my butcher. I like to get them fresh if I am making them the same day. Otherwise, frozen is fine too because they thaw quickly. 

For the garlic butter sauce

• Wet ingredients: I prefer and recommend unsalted butter, so I can add my own salt to taste. I squeeze my own lemon juice to enhance flavor and cut through the oiliness of the fish.
• Seasonings: Garlic is the star here; I freshly mince it right before adding it to the sauce. It provides a savory, rich taste without the bitter flavor that the powder can leave. I like to grate some ginger to combat any fishiness and add a bright flavor. The capers add a sharp, briny taste and a crunch that I like. I also add chopped parsley for a bit of fresh peppery flavor and a bright green color for visual appeal. Finally, the red pepper flakes I add create a complex kick but no real spiciness.  

How to make 

Rinse and season: First, I rinse the fish fillets in cold water, pat them dry with paper towels, and season them with salt and pepper. 

Fry the fish: Next, heat some vegetable oil in a large skillet over medium-high heat until it sizzles. I pan-fry the fillets for about one or two minutes per side. They should be light brown. Then, I carefully move them to a plate.

Make the sauce: Now, I add the butter to the same pan and let it melt before adding the ginger and garlic, letting it cook for 30 seconds while stirring. I add the lemon juice, capers, parsley, red pepper flakes, and a pinch of salt next, stirring until it starts to bubble. Then, I turn off the heat. 

Combine: Finally, I place the fish fillets back into the pan with the sauce and spoon some on top until it is to your liking. 

Serve: I serve the meal immediately, garnished with fresh herbs.

Expert tip

Using room-temperature fish

Cooking a frozen or cold fish fillet in a frying pan can cause it to cook unevenly. Some spots may cook faster than others, leaving you with a fillet that is overcooked and dry in some areas and undercooked in others. Let it come to room temperature for 10 minutes before cooking swai.

More tips to consider: 

• To prevent the fish from being hard and chewy, do not overcook it.
• Use fresh herbs if possible. They make a big difference. 
• Serve the fish immediately to keep it from getting soggy. 
• Don’t flip the fillets until they have started browning. This usually takes a couple of minutes. 

Recipe variations and add-ins:

• Other citrus: Instead of lemon juice, sometimes I use orange or lime juice for a slightly different flavor.
• Add veggies: To make this a whole meal, add some chopped broccoli and cauliflower florets.
• More herbs: Besides the herbs already listed, I also like dill, basil, thyme, cilantro, rosemary, and oregano. 
• Cajun swai: Add some of my spicy Cajun mix to the sauce or the rub and make this a Cajun meal. 
• White wine: To give this sauce an extra tang, I sometimes mix in ¼ cup of white wine.

Other types of fish

The reason I chose swai for this recipe is that it has a mild, slightly sweet flavor that even my kids will eat. But there are other whitefish with similar textures and flavors that will work as well. For example, I love this with tilapia, which is mild, white, flaky, and slightly sweet. Pacific cod is also a nice substitute, but it is firmer and thicker than swai. Wild-caught catfish are also a good alternative. Swai are actually related to the catfish. Flounder and haddock are also good choices.

Serving suggestions:

The best thing about this mild fish is that it goes with just about anything. If the sauce in this recipe is not to your liking, try it with bearnaise sauce, barbecue, sweet & sour, or salmon sauce. I even have a recipe for McDonald’s tartar sauce that is rich, tangy, and satisfying. But I personally like mine with just a squeeze of lemon juice. No sauce for me!

Any side dishes will work with Swai fish as well. My favorite ones are steamed vegetables and fluffy rice with a salad, or boiled potatoes; my homemade coleslaw; and this buttery southern cornbread. I often serve white wine with this swai because it complements the flavor so well. For the kids and non-drinkers, I do a mixture of lemon-lime and orange juice with green apples.

How to store leftovers:

• Refrigerate: It is best to eat this fish right away, as it will get soggy within a few hours. However, if there are leftovers, wrap them in parchment paper and store them in the fridge in a sealed container for 2 to 3 days. 
• Freezing: To freeze, I recommend wrapping it in parchment paper and placing it in a freezer bag; it will keep for 3 months.  
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: Place it in a hot frying pan and cook for 1 minute on each side.   

Frequently asked questions

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