White Wine Seared Swai Fish Recipe

We're always looking for ways to elevate simple dishes at home and really give them that restaurant-quality feel — enter a white wine butter sauce. This simple sauce really takes things to the next level, adding both moisture and flavor to the likes of fish, rice, chicken vegetables, and beyond. Recipe developer Feta Topalu brings us this white wine seared swai fish recipe, which really highlights how easy this sauce is to make. "This restaurant-quality white wine sauce is my favorite to pair with seafood," Topalu describes. "It feels fancy but without a ton of effort. It can easily elevate any type of seafood". While it takes less than 30 minutes to cook up, Topalu prefers to make this dish "on the weekends when I have more time to sit down and really enjoy".

Topalu recommends serving this dish paired with some type of pasta. "This swai fish is served over lemon parsley orzo, but any simple pasta will do," she says. "This would be great served with steamed broccoli, roasted asparagus, or even a parsnip mash".

To make this white wine seared swai fish, you can start by gathering your ingredients. For this recipe, you will need swai fillets, salt, pepper, olive oil, butter, garlic, white wine, lemon juice, capers, and parsley.

Sprinkle the swai fish with salt and pepper. Then, heat up a large skillet over medium heat. Once the pan is hot, add in the olive oil. Add the fish to the skillet and cook for about 2 minutes on each side. During this short amount of time, the fish should be cooked all the way through. Then, remove the fish and transfer to a plate.

Next, it is time to make the white wine butter sauce. Start by melting the butter into the same skillet. This will allow the tasty bits still remaining in the skillet to incorporate into the sauce. Add the garlic and sauté it for about 30 seconds. Then, add in the white wine and allow it to reduce for 2-3 minutes. Finally, add in the lemon juice and capers to add some acidity and brine. Bring this to a simmer and season with salt and pepper.

Add the swai fish back into the skillet with the sauce. Spoon the sauce over the fish and allow to simmer for about one minute until the fish is warmed through. Then, garnish with the chopped parsley. Topalu advises, "Store any leftover swai fish in an airtight container in the refrigerator for up to 3 days. It's best reheated over the stove".