Ingredients:

  • 4 swai fish fillets (approximately 6 ounces or 170 grams each)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter (½ stick or 56 grams)
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)

Instructions:

  1. Pat the swai fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the swai fillets to the pan.
  3. Cook for about 3-4 minutes on each side until golden brown and the fish flakes easily with a fork.
  4. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
  5. Stir in lemon zest and juice, cooking for an additional minute. Remove from heat and add chopped parsley.
  6. Plate the swai fillets and drizzle the lemon-garlic butter sauce over the top. Garnish with lemon slices and additional parsley if desired.