Seasoned Swai Fish Fillet
I typically do not like fish. However, I love this one It is light-tasting, and, in my opinion, does not have that fishy taste. I serve this fish with English peas or green beans and wild rice or rice pilaf.
Seasoned Swai Fish Fillet Ingredients
cooking spray
4 (4 ounce) fillets swai fish
2 tablespoons margarine
cup dry white wine
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
How to Make Seasoned Swai Fish Fillet
Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray.
Place fish fillets into the prepared pan.
Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Seasoned Swai Fish Fillet Nutritions
Calories: 198.5 calories
Carbohydrate: 1.7 g
Cholesterol: 55.8 mg
Fat: 12.5 g
Fiber: 0.4 g
Protein: 16.6 g
SaturatedFat: 2.5 g
ServingSize:
Sodium: 714.9 mg
Sugar: 0.4 g
TransFat:
UnsaturatedFat:
Seasoned Swai Fish Fillet Reviews
I felt like it lacked something. My husband said he thought it had possibilities if it was pan seared so I will try again.
Made this with some rice pilaf, used the leftover juice on top of the rice.. MmmmMmmm
I too typically do not like fish (especially baked) and saw this on sale at the store & had never heard of it. I Googled it, read it had good reviews as a mild white fish, so I went ahead and got it. Found this recipe and used the sauce and I really like it as well as the rest of my family. Would highly recommend Served with Hasselback potatoes, green beans & wild rice.
I came across this type of fish in the grocery store today and what caught my eye was that I had never heard of it and it was "Wild caught". I never by farm raised fish and lately thats all I have been seeing as well as color added to salmon?? So with that being said, I made a few changes. I hate cilantro. I hate the smell of it and the taste. Its just nasty to me. So instead of cilantro I used dill. I love the smell of dill and taste. I usually use dill with any fish I bake in the oven anyway. And instead of one tablespoon of lemon juice I used juice from a whole lemon, without measuring I chopped up a nice size clove of fresh garlic, instead of paprika I used a nice dash of red cayenne pepper, organic garlic powder, salt and pepper and used real butter instead of margarine. And I totally ditched the white wine. And as I was heating the mixture in the sauce pan, I gave it a little taste and it was so yummy. I actually am a fan of the fish too. Nice, light and wild caught in the US....doesnt get any better than that. And YES I would soooo make this again YUM
Housewife628.....if your fish monger told you it was US caught, I would not go back to him in the future. Swai is native to the rivers of SE Asia. Almost all of what you buy in the supermarkets are either frozen or previous frozen and farm raised. It might have been caught by a US citizen but he was in the Mekong Delta when he caught it.This recipe is very good and have used it for the past 6-7 yrs with either Swai or Basa. I add 3 tbl of oleo and 2 tbl of cilanto when cooking. Also great on the grill or deep fried after dredding in egg wash and Dixie Fry seasoning mix.6/27/04 - I am now just frying Swai with no egg wash. Just adding a little Accent and paprika to the Dixie Fry Seasoning Mix. Swai does not shrink at all when frying and actually looks like it plumps up during frying. With fish so expensive now this is a great buy. Bought 4 lbs bag on sale last week at the supermarket for USD9.99 per bag. Cheaper than ground beef, for sure. I would buy some more Basa but it seems to have disappeared from the supermarkets completely.
I changed very few things overall. Instead of cilantro I used dill and and cut back a lot on the garlic even though I love it. Used 9x13 Pyrex dish and Olive oil spray. Placed the fish on top of lemon slices so it wouldnt stick. I warmed the butter, chicken broth (not wine) and seasonings in the microwave at 30 second intervals stirring often. Poured this directly on the fish and since our fillets were quite thick they took about 20 min to bake at 350. Superb flavor. Even the 18 month old ate every last bit and asked for seconds. I also made a delicious risotto type of side dish using quinoa, mushrooms, spinach, Parmesan and some seasonings. I used thyme in the side dish and worried it would clash with the thyme but it was fine. Great recipe
I loved this fish I prepared the recipes as is, but used Old Bay Seasoning instead of paprika. Yumilicious
I used the allrecipes phone app when in the grocery store and saw Swai fish and had no idea how to cook it. I made this recipe for dinner tonight as the ingredients are commonly stocked in my home. Everyone loved this I served it with steamed green beans and some quinoa. To make extra sauce to put on rice or quinoa, double it. I used butter instead of margarine. This recipe is saved to my recipe box now and Ill make it again
I am not a fan of fish by any means. My experience with seafood usually expands to about fish sticks, and not much more. but i came across swai in the store and it intrigued me. not being a seafood eater, i was intrigued, and since it was on sale i figured why not? I made a few changes - no white wine, extra lemon, extra garlic, and i added some garlic and onion powder directly to the fish. I have to say, I was complete BLOWN AWAY. This recipe was AMAZING I will defiantly be making it again I was so grateful I had leftovers to freeze for lunch during the week (Not sure if it will make it though the weekend though because it really was that awesome).
I made it exactly as is and liked it overall, but something was really spicy, the fresh garlic maybe? It seemed to overpower everything else. I will try this again, but think I will try garlic powder instead of minced fresh garlic.
I buy as much Swai (Pangasius) as I can get at Trader Joes...we got sick of tilapia, which sold in bags of small fillets for a high price at box grocery store. Swai comes in frozen fillets of about 8" long and a good .5" thick. It cooks up quickly, has a gentle flavor that goes with EVERYTHING you season/dress it with, and best of all, has a wonderful chew. Very satisfying.This (recipe) is a wonderful way to cook this fish (hadnt tried it w/ cilantro)...5+ Also try it baked with a panko-parmesean-garlic powder-lemon pepper treatment...killer. A very versatile fish
This was a really nice way to eat fish. I do not enjoy eating fish but try to work it in when I can as I become more health conscious. This marinade made the fish very easy to eat which is a plus in my book. 4 stars is the highest I could bring myself to give any fish recipe so it is high praise I followed the recipe exactly with the exception of mixing in the paprika rather than sprinkling on. Aesthetically it would have looked better sprinkled I suppose but taste wise didnt make much difference. This will be a go-to when I "need" to eat my fish :)
It was wonderful. My whole family loved it. I have one that wont eat fish of any kind and he liked it. I make sure they all taste things at least once.
I thought this sauce was very good and you could pour it over just about any fish and it would taste good. A note about Swai for those who are wondering about this fish. This was on sale for USD5.88 for a 2lb bag of frozen fillets so I thought I would give it a try. I came home and Googled it and frankly, I was kind of scared as there is some pretty non flattering info about this fish. People who dont like fish like this one because it doesnt taste like fish, in fact I had a hard time deciding if it tasted like anything at all? So yes, it is very mild and be prepared for a slightly mushy texture. I might buy it again because it is very inexpensive and my boys liked it. I honestly havent decided but I would definitely use this simple lemon, butter(yes, butter, I never use margarine) sauce on any fish with the same good results. Hope this is helpful and oh, if you are a cilantro hater chop up some italian parsley in its place.
I did not care for this recipe. Too salty, too peppery... Covers the sweet taste of swai too much.
I substituted olive oil for the butter and it was still excellent. Simple recipe and delicious.
I think there may have been something wrong with the swai fillet I bought. My family & I did not like this fish at all.
Hot with that amount of pepper. My son who adds hot sauce to everything loves this fish just the way it is. Those of us who like things less spicy need half the suggested amount of pepper at most.
This is a lot like a skillet cod with cilantro butter recipe that I make only difference is lemon instead of lime. I probably would not do it in the oven again as it is too easy to overcook and will stick to the skillet. However, the flavor is great - I placed sliced lemons on top of the filets after I poured the butter/garlic mixture on top. Salt and peppered the filets then sprinkled with the cilantro and a little paprika for color.
My husband really liked this recipe. I didnt, but Im not a fan of fish But Im trying So if your fond of fish, swai is a nice firm fish bakes, and steams well.
I omitted the wine because we dont usually like meals cooked with it & I was planning to let my baby eat some. I also reduced the black pepper a bit because Im not a big fan. We cooked it in our NuWave oven, but that wouldnt alter the flavor any, just the cooking time. Ive always hated fish, but have been trying to find some that I like lately & this one was the best so far & I didnt have to drown it in soy sauce to make it taste good. It didnt taste fishy at all. I barely even knew I was eating fish. We loved it so much, we had to make more while we were eating it & then made more to have as leftovers for lunch tomorrow. Our 13 month old gobbled it up too. We will definitely be making this again. I would have given this 5 stars, but I know I wouldnt have given it 5 stars if I had made it with the white wine.
This was OUTSTANDING It was a little to peppery for me but mix it with some rice and you dont even notice. ABSOLUTELY would make again
Because they contain GMOs and unhealthy additives, I used olive oil in bottom of dish instead of cooking spray. Reduced the salt and black pepper, and increased garlic. Other ingredient changes were only because I didnt have everything on hand. Replaced white wine with Corona (ha), used cayenne (sparingly) instead of paprika. Baked for about 18 minutes then broiled for a few extra minutes. This is a very light, flavorful dish. Will definitely make this again
Hubby, son and I all liked it. I would put more cilantro in next time. I used more garlic and I also would consider cayenne pepper in place of paprika for a little more zip.
350 degrees doesnt begin to get this done in 10-12 minutes. Maybe it should be 10-12 minutes at 450, or 30-40 minutes at 350. I finally got it right by turning up the oven and baking some more. This was delicious though, and Id serve it again with the time & temperature adjusted. I was out of white wine too, but it was just fine without it. I just upped the amount of butter and lemon juice.
Too spicy: cut pepper in half at least. Rest of the flavor is great. I want to try it over other types of fish. Oh, and line 9x13 with foil then spray foil with Pam (or similar). Easy clean up and no sticking
Very awesome...
Very tasty and EASY to make I used red wine instead of white and it was perfect. The smell of simmering garlic and red wine is heavenly I served this with rice pilaf and green beans.
I made this exactly according to the recipe, with the exception of a teaspoon of dried dill instead of cilantro. Absolute perfection Fish was so flavorful and light. I normally dont rate recipes but this one is definitely a keeper. Thanks for sharing :)
I added extra lemon and used butter rather than margarine. I also sub. dill for the cilantro. Prep was the same though and I thought it was very easy and tasty too (extra cooking time for mine).
Pretty good and very easy
This recipe is delicious. didnt have dry white wine so I substituted with a cooking sherry wine. it was great
Really really good Followed the recipe to a t and couldnt ask for more. Easy to put together and perfectly seasoned
Didnt have the cilantro or white wine. Used Marin instead. Accidentally poured on the paprika, but it was awesome.
I have made this twice now and both times it was great. I know folks dont like others posting with substitutes but I had Rock fish, couldnt find anything for that fish and this recipe looked like it would work. Also used Italian parsley in place of the cilantro...personal preference..kept everything else the same. Everyone raved about the fish so this is a keeper for any white fish. Enjoy
This was good, but not great. I would make it again, would probably add cayenne pepper for more spice.
Made this tonight and it was very easy. Closest white wine I had was white zinfandel, but I have used it before in a pinch. Also, the butter I had was unsalted butter... I dont care much for cilantro so I didnt use it. Flavor was good, but still needed a little something (maybe cause of unsalted butter) so I sprinkled some Curts season salt on my fillets, my wife used tarter sauce. Overall I give it 5 stars because swai fillets are super cheap and larger than tilapia. There was no fishy smell even when they were raw, and no fishy taste whatsoever once they were cooked. Took a gamble on these fillets and it payed off big time
It was great I used tarragon instead of cilantro, and I baked it for 20 minutes instead of 12. It came out really tender and tasty
I did not like swai/catfish until this recipe. Thank you for sharing
Moist and delicious. Might try Old Bay instead of paprika next time. Super easy to play around with, but very good as is.
This fish has a magical quality that allows its flesh to become flavored with darn near anything that a creative cook might want to add, whether its pan seared, baked or broiled or used in stews or soups. My dinner companion simply fell in love with the swai fillets that I wok seared along with a few shrimp and a medley of aromatics and colorful sweet peppers. Do not overcook :)
So easy and yummy. all 4 of my kids ate it, 2 year old asked for seconds
Made this recipe tonight but substituted the cilantro for fresh parsley because I was out of cilantro, it was delicious and i would make it again. Thanks for this recipe, really enjoyed it
This had good flavor, but pretty salty. I will make again but next time I will use only half the salt. or omit it altogether. Also, it is a very wet fish, so if you put it on some paper towels and press until most of the moisture is out, that will help.
Weve never had Swai fish before & didnt know what to expect. We really liked it cause it was very light & had a nice taste. I did use others suggestion & cut back on the lemon juice because I like lemon, but it doesnt like me. I also just put a dash of salt/pepper on the fish. We didnt have any cilantro so will try that next time since it was optional. I was curious about the margarine because some used butter, but I stuck to the margarine. Will make again for sure.
We really enjoyed these. I think the cook time is a bit off, we had to cook for at least 4-5 extra minutes to get it cooked well. Made exactly as stated.
Really good with risotto made with white wine, mushrooms and cilantro. Only thing that I think it could use is that the cilantro would be better raw with the fish. So make up the sauce and then just prior to serving sprinkle with the chopped cilantro
I made a few changes but for the most part left it as given. I love it and will be preparing more. Thank you
Instead of baking, I brushed the sauce on the fillets which I then grilled on a cedar plank. Turned out delicious and we will definitely use this recipe again. My wife said this was her new favorite fish
Yes I tried this recipe today 7/16/14 for the first time I loved it and so did my family. I am sorry I did not have more pieces of the Swai Fish. This was my first time eating this fish also , It was on sale so I decided to try it I would most definitely make again . I did not change a thing. Thanks for sharing.
Excellent dish, it doesnt taste like fish at all.
I made this last night and my family LOVED it We arent big fish eaters. Gortons fish sticks usually is as fishy as we get. We are trying to eat healthier, and on impulse grabbed a bag of wild-caught Pacific Whiting. Ive no idea what kind of fish that is, but this recipe was perfect for it The only thing I did different was another reviewer suggestion of slicing a lemon and putting it on the bottom of the dish and laying the fish on top of that so it didnt stick to the pan. Im not sure that it would have stuck anyway, given I doubled the sauce. The sliced lemon did serve the purpose keeping the fish from being soaked in the sauce (since my doubling actually made too much... Oops). I ended up having to bake this fish for 20 minutes, and bumped the temp up to 400 degrees halfway through baking. Thank you for a wonderful recipe
This is my "go to" swai seasoning. My family LOVES it and have even instituted fish Friday because they can not get enough. I usually grill it on bbq grill pan actually cooking it in the oven for the first time tonight. Full of flavor and compliments the fish beautifully. Sometimes I will throw in some capers to change it up, but an awesome recipe.
When I sent my husband to the market to get some fish Swai is what he brought back. I never had this fish before so I didnt know how to cook it. The first time it was mushy and nasty. I diidt want it anymore. Then I decide to look up how to cook it. I came across this recipe and wow this is good. I can now enjoy it.....my family love it. My daughter who dont like fish I let her try both the fried and bake fish but she prefer the fried.
This dish was amazing thanks for sharing
I have made this a few times substituting tequila for white wine and lime juice for lemon juice, which is also good. It was AMAZING prepared that way and served with a mango salsa found here on Allrecipes
Not even close to flakey. We baked in oven at 350 for about 20 minutes and then boosted oven to 400 and baked another 10-15 minutes. We tried to eat the fish, but the texture was so squishy. So we then placed it in the toaster oven on high to dry it out. Still squishy. Recipe ingredients are good...but the fish, not so much. Will stick to salmon going forward.
I found the recipe after buying the fillets. Loved the recipe along with the rest of the family. Thanks
The lemon juice and white wine (sauvignon blanc) turned up the flavor on this dish. So easy to make and done in a flash Very picky husband liked this. This recipe will be saved to my favorites
This is a delicious My family loves it
It was great
This recipe is delicious My whole family enjoyed this. Even my picky 11yr old. I do feel it needed more flavor so, next time, I will increase the amount of lemon, garlic and seasonings.
I cook a similar dish. Add dill and substitute the white wine for vodka - I steam mine in a slow cooker to seal flavors into the aroma. i throw broccoli and carrots in there too. lemon citroen vodka is my fav.
The flavor was good but my husband thought it was too wet, more like poached. Im not too sure how to fix that?
So, I followed this recipe to a T, but just couldnt like it. To be fair, I am not sure if it was the recipe, or the actual fish itself that I did not like. I had never had swai fish before but bought some because it was inexpensive. We regularly eat some type of mild, white fish, including cod, Ono and tilapia, so its not that we dont like fish. This just had a strange taste, and I didnt care for the texture.
Excellent recipe. I subbed butter for margarine and added cayenne and Old Bay to the sauce. Cooked in a baking dish lined with foil and splashed with olive oil. As with all baked fish, youve got to be vigilant about checking to be sure not to over or under cook. My swai wasnt too thick and took 10 minutes.
Good recipe my boyfriend found. First time using this fish. We bought it because it was on sale. It has no fish smell, and I agree it is a bit mushy, but not a nasty texture. It is a pretty good recipe. We did not follow it exactly due to having 4 times as much fish and not wanting to use as much wine. You can change up the seasoning a bit to your taste if you like more flavor or saltiness.
Very easy recipe, and the flavor was fantastic. This one goes at the top of my recipe list.
First time making it, and wow I was great I even used frozen Swai from a Publix BOGO deal Easy, quick, delicious
No changes, and it was delicious
Not the best fish dish but I was gifted 72 oz of swai fillets. Squirt some lemon juice before serving.
This was very tasty, I didnt have white wine so I used chicken broth I also doubled up on the spices, it did take closer to 25 minutes to cook throughly, served with rice and steamed veggies all in all I would make again.
I get tons of compliments on this fish dish every time I make it. Its so delicious and easy to make
I wanted to pan sear this instead of bake so i used the ingredients as more of a marinade.. this had way too much pepper.... i cant fault it though b/c it was meant to be cooked in the oven.. i subbed beer for the wine, lime for the lemon, and kosher salt for table salt.. i made this as part of lunch for me but i think ill let bf have the rest that i didnt eat
Very good recipe, I used rock cod and used butter instead of margarine and served it with cilantro rice and roast asparagus. They complemented each other very well. Excellent meal.
This went over as a huge success. None to spare.I did not have the white dry wine, so I made without.Served with the Cranberry Rice Pilaf and green beans.
Had this with burst cherry tomato sauce and spaghetti. (1/2 cup olive oil, 6 cups of cherry tomatoes, 1 tablespoon of sugar and salt to taste simmer on medium heat for 10 minutes or till tomatoes burst.) super yummy summer meal.
I had this last night and thought it was very good but found it to be a bit salty so next time I make will use less salt other wise very good.
Omg its delicious..I didnt have any white wine or paprika I used cayenne pepper instead..& I also used Accent seasoning instead of plain ole salt Its good I just cooked an early dinner my husband & son isnt home to try it but Im sure theyll love it U should try it u will LOVE it Thank You ;)
Unfortunately, I didnt have any white wine on hand so I substituted 1/4 cup of chicken broth and 1 teaspoon of white wine vinegar. Very good recipe especially for those that arent big fish eaters.
Loved this recipe made a few changes to my own taste preferences I used dill Instead of celantro, added garlic powder sprinkle on the fish, used Australian chardonnay and some roasted garlic seasoning blend from Aldi, and real butter only real butter in my house Ate it with some Brussels sprouts the wine says was great on them
I altered this recipe a little and used a little extra paprika, garlic, and salt I also cut ip small cubes of tomatoes and onion and sprinkled on top along with extra cilantro. This was my first time trying this tyoe of fish I liked it a lot. Served it with white rice and spoon the juices from the fish
I tried this recipe instead of Tired ol Lemon Pepper fish (which I dont particularly like) & OMG Fantastic Fish I played it on a bed of Tony Zacheries herb rice and we literally had no leftovers and tons of thank yous. Thank you for the recipe and we cant wait to try more
Pan seared instead of baked is a much better flavor
Love this recipe I added crushed red pepper flakes just a sprinkle.
Easy and so delicious
I loved it, and so did my boys Paired it with green beans for a delicious low-carb dinner
We loved it. Great spice combination.
Pretty good - I used a bit more wine and kept the lemon juice low because my daughter is not supposed to have citrus or acids for a few weeks, and still this was tasty. A bit more garlic (always, in this house), and I simmered the sauce a bit longer to avoid a raw garlic bite. I had the oven up higher because I was roasting cauliflower, and it still took a bit longer than the 12 minutes in the recipe.
So good I added the paprika to the simmer sauce instead of sprinkling it on top of the fish and covered the entire fish with the sauce so it cooked in the sauce. It came out moist and very flavorful.
I doubled everything but the actual fish fillets and it was delicious.
Great Love it will recommend to friends and family
Fantastic recipe. Easy to follow , easy to make. Turned out delicious ??
I hate fish, but this was absolutely amazing I couldnt get enough. I made it with rice and it was just on point
I didnt have all the ingredients, and I used margarine because Im lactose intolerant, but the general idea was used (though I heated up my "sauce" in the microwave), and it came out great. I especially love that it only took like 20 minutes (including prep, baking, and cleanup).I eat swai a lot, but had never baked it before, and now that I have, I prefer it this way to frying it.
This was really good Used Basa fish. My kids had second helpings. We will make this again. Used recipe as is.
Not extremely exciting, but Pretty good. I put lemon slices under the fish like another reviewer recommended... I also used dill in place of cilantro because I didnt have any. In short, Id make it again.
Loved it...Total HIT As others have mentioned, very versatile fish. This time I pan seared it, omitted the wine and used butter, coconut oil & sesame oil with sauted baby bok choy and portobellos in the same pan. There was enough sauce to pour over the brown rice. I guess this is a whole other recipe, but the original led me to it. Bravo
Absolutely love how quick and easy this recipe is to prepare and the sauce has a wonderful flavor. I plan to use try this sauce with other fish as well (like Tilapia).
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