Suzy's Swai Meuniere (Swai in Lemon Butter Sauce)

Suzy's Swai Meuniere (Swai in Lemon Butter Sauce)


"Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive Dover sole, but swai is the perfect substitute for the budget-conscious gourmet. Bon appetite, mes amis!"
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16 m servings 295 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
  2. Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
  3. Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
  4. Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.


  • Cook's Note:
  • Lemon juice and lemon zest should be at room temperature.

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Read all reviews 4
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Super simple and straight forward with classic flavors and without all of the frills. Excellent! I did cook mine longer on each side to get a deep golden brown but other than that I made as wri...

Very good and very easy to make. My picky 9 year old even liked it. We used sole, which cooked perfectly.. The lemon was actually a little overpowering. Next time I'll tone it down a bit, bu...

This is a great recipe. Quick and easy and delicious! I served it over couscous with fresh snap beans and smothered squash.

This is my new favorite- quick, easy, scrumptious!

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