18 Delicious Swai Fish Recipes for Every Occasion

Welcome to a world where swai fish takes center stage in your kitchen! Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some comfort food, our roundup of 18 delicious swai fish recipes has got you covered. From crispy fried delights to savory baked creations, there’s something for every occasion. Dive in and discover your next favorite dish!

Garlic Butter Swai Fish

Just imagine the delicate, flaky texture of Swai fish, perfectly seared and enveloped in a rich, aromatic garlic butter sauce that whispers of sophistication and comfort in every bite.

Ingredients

• 4 Swai fish fillets, patted dry
• 3 tablespoons unsalted butter, clarified
• 4 garlic cloves, finely minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Preheat a large skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add the clarified butter to the skillet, swirling to coat the bottom evenly, and heat until it begins to foam slightly, about 1 minute.
3. Season the Swai fillets evenly on both sides with the sea salt and black pepper, ensuring a uniform coating for optimal flavor.
4. Carefully place the fillets in the skillet, laying them away from you to avoid splatter, and cook undisturbed for 3 minutes to achieve a golden crust.
5. Gently flip the fillets using a thin spatula, and cook for an additional 3 minutes, or until the fish is opaque and flakes easily with a fork.
6. Reduce the heat to low, add the minced garlic to the skillet, and sauté for 30 seconds, stirring constantly to prevent burning and to infuse the butter with garlic flavor.
7. Drizzle the lemon juice over the fillets, then sprinkle with the chopped parsley, tossing lightly to combine the flavors without breaking the fish.
8. Remove the skillet from the heat and let the fish rest for 2 minutes to allow the flavors to meld beautifully.

But the true magic of this dish lies in its versatility; serve it atop a bed of creamy risotto for a decadent dinner or alongside a crisp, green salad for a lighter, yet equally satisfying meal. The garlic butter sauce clings to each flake of fish, offering a burst of flavor that is both bold and refined.

Baked Parmesan Swai Fish

Venturing into the realm of seafood delights, this Baked Parmesan Swai Fish recipe marries the delicate, flaky texture of swai fillets with a golden, savory crust of Parmesan and herbs, offering a dish that’s as nutritious as it is indulgent.

Ingredients

• 4 swai fish fillets, about 6 oz each
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp clarified butter, melted
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• Fresh parsley, finely chopped for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease a baking dish with olive oil.
2. In a mixing bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, dried oregano, smoked paprika, sea salt, and black pepper.
3. Brush each swai fillet with melted clarified butter, then drizzle with fresh lemon juice for a subtle zest.
4. Generously coat the top of each fillet with the Parmesan mixture, pressing gently to adhere.
5. Place the coated fillets in the prepared baking dish and drizzle with extra virgin olive oil to ensure a crispy finish.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
7. Garnish with freshly chopped parsley before serving to add a burst of color and freshness.

Juxtaposing the crispiness of the Parmesan crust with the tender, moist swai beneath, this dish offers a symphony of textures and flavors. Serve atop a bed of quinoa or alongside roasted asparagus for a meal that’s both elegant and satisfying.

Swai Fish Tacos with Mango Salsa

Masterfully blending the delicate flavors of swai fish with the vibrant zest of mango salsa, this dish offers a refreshing twist on traditional tacos. Perfect for a summer evening, it promises a symphony of textures and tastes that will transport your palate to tropical shores.

Ingredients

• 1 lb swai fillets, patted dry
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup clarified butter, melted
• 8 small corn tortillas, warmed
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to keep the cooked fish warm.
2. In a shallow dish, combine the flour, smoked paprika, cumin, sea salt, and black pepper.
3. Dredge each swai fillet in the flour mixture, ensuring an even coat on all sides.
4. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
5. Carefully place the coated fillets in the skillet, cooking for 3-4 minutes per side until golden and crispy.
6. Transfer the cooked fillets to a baking sheet and keep warm in the oven.
7. In a medium bowl, gently toss together the diced mango, red onion, jalapeño, cilantro, lime juice, and olive oil to create the salsa.
8. Flake the warm swai fillets into large pieces.
9. Assemble the tacos by placing a portion of flaked fish on each warmed tortilla, then topping generously with mango salsa.

Delight in the contrast between the crispy, golden exterior of the swai and the juicy, tangy mango salsa. Serve these tacos with a side of charred corn or a chilled cucumber salad for a complete meal that celebrates the essence of summer.

Lemon Pepper Swai Fish

Nothing elevates a simple weeknight dinner quite like the bright, zesty flavors of Lemon Pepper Swai Fish, a dish that marries the delicate, buttery texture of swai with the vibrant punch of lemon and the subtle heat of freshly cracked black pepper.

Ingredients

• 4 swai fillets (6 oz each), patted dry
• 2 tbsp clarified butter, melted
• 1 tbsp lemon zest, finely grated
• 2 tsp freshly cracked black pepper
• 1 tsp kosher salt
• 1/2 cup all-purpose flour
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup flat-leaf parsley, finely chopped

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the flour, lemon zest, black pepper, and kosher salt.
3. Dredge each swai fillet in the flour mixture, shaking off any excess.
4. Heat the olive oil and clarified butter in a large skillet over medium-high heat until shimmering.
5. Carefully add the fillets to the skillet, cooking for 3-4 minutes per side until golden brown and crispy.
6. Transfer the fillets to the prepared baking sheet and drizzle with fresh lemon juice.
7. Bake in the preheated oven for 8-10 minutes, or until the fish flakes easily with a fork.
8. Garnish with chopped parsley before serving.

Perfectly cooked Lemon Pepper Swai Fish boasts a crispy exterior that gives way to a moist, flaky interior, with each bite bursting with citrusy brightness and a peppery kick. Serve atop a bed of creamy polenta or alongside roasted asparagus for a meal that’s as visually stunning as it is delicious.

Swai Fish with Creamy Dill Sauce

Keen to elevate your weeknight dinner with a dish that marries simplicity with sophistication? Our Swai Fish with Creamy Dill Sauce is a testament to how a few quality ingredients can transform into a meal that’s both comforting and refined, perfect for those seeking a touch of elegance in their everyday cooking.

Ingredients

• 4 Swai fillets (6 oz each), patted dry
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, clarified
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest, finely grated
• 1/2 tsp sea salt
• 1/4 tsp white pepper, freshly ground
• 1 tbsp all-purpose flour
• 1/2 cup chicken stock, low-sodium

Instructions

1. Preheat a large skillet over medium heat and add the clarified butter, allowing it to melt without browning.
2. Season the Swai fillets evenly with sea salt and white pepper, then lightly dust with all-purpose flour on both sides.
3. Gently place the fillets in the skillet, cooking for 3-4 minutes per side until golden and just opaque throughout. Remove and set aside on a warm plate.
4. In the same skillet, pour in the chicken stock to deglaze, scraping up any browned bits with a wooden spoon for added flavor.
5. Whisk in the heavy cream and bring to a gentle simmer, allowing the sauce to reduce slightly, about 2 minutes.
6. Stir in the fresh dill and lemon zest, then return the Swai fillets to the skillet, spooning the sauce over them to coat evenly.
7. Serve immediately, garnished with additional dill if desired. The creamy dill sauce clings beautifully to the tender, flaky fish, offering a bright, herbaceous contrast to its mild sweetness. For a visually striking presentation, arrange the fillets over a bed of wilted spinach or alongside roasted baby potatoes.

Spicy Cajun Swai Fish

Revered for its bold flavors and succulent texture, Spicy Cajun Swai Fish is a dish that marries the delicate, buttery qualities of swai fillets with the fiery, aromatic spices of Cajun seasoning, creating a harmonious blend that’s both invigorating and satisfying.

Ingredients

• 4 swai fillets, about 6 ounces each
• 2 tablespoons clarified butter
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped fresh parsley
• Sea salt, to precise taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked fillet with a slight crisp on the edges.
2. Pat the swai fillets dry with paper towels to remove excess moisture, which helps in achieving a better sear.
3. In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, and cayenne pepper for a uniformly mixed spice blend.
4. Brush each fillet lightly with clarified butter, then evenly sprinkle the spice mixture over both sides of the fillets, pressing gently to adhere.
5. Heat a large oven-safe skillet over medium-high heat and add the remaining clarified butter, swirling to coat the pan.
6. Place the fillets in the skillet and sear for 2-3 minutes on each side until a golden crust forms, then transfer the skillet to the preheated oven.
7. Bake for 8-10 minutes, or until the fish flakes easily with a fork, indicating it’s cooked through.
8. Drizzle the fillets with fresh lemon juice and garnish with chopped parsley before serving to enhance the flavors.

Zesty and vibrant, this Spicy Cajun Swai Fish boasts a crispy exterior giving way to tender, flaky meat inside. Serve it atop a bed of creamy garlic mashed potatoes or alongside a crisp, refreshing coleslaw to balance the heat.

Swai Fish Piccata

Never has a dish so effortlessly combined the delicate flavors of the sea with the bright, tangy notes of a classic piccata than this Swai Fish Piccata. Perfect for a sophisticated yet approachable weeknight dinner, this recipe promises to transport your palate to the sun-drenched coasts of Italy with every bite.

Ingredients

• 4 Swai fish fillets, about 6 ounces each
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup clarified butter
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 1/2 cup chicken stock, preferably homemade
• 2 tbsp unsalted butter, chilled
• 1/4 cup fresh parsley, finely chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. Season the Swai fish fillets on both sides with sea salt and freshly ground black pepper.
2. Dredge each fillet lightly in the all-purpose flour, shaking off any excess.
3. In a large skillet over medium-high heat, melt the clarified butter until it begins to shimmer.
4. Carefully add the dredged fillets to the skillet, cooking for 3-4 minutes on each side, or until golden brown and cooked through. Tip: Avoid overcrowding the skillet to ensure even browning.
5. Transfer the cooked fillets to a warm plate and cover loosely with foil to keep warm.
6. Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan, and allow the wine to reduce by half, about 2 minutes.
7. Stir in the fresh lemon juice, capers, and chicken stock, bringing the mixture to a simmer for 3 minutes to meld the flavors. Tip: The sauce should slightly thicken but remain fluid.
8. Whisk in the chilled unsalted butter, one tablespoon at a time, until the sauce is glossy and emulsified. Tip: Adding butter off the heat prevents the sauce from breaking.
9. Return the Swai fillets to the skillet, spooning the sauce over them to coat evenly, and heat through for about 1 minute.
10. Sprinkle with the finely chopped fresh parsley before serving.

Delightfully tender, the Swai fish absorbs the vibrant piccata sauce, offering a harmonious balance of richness and acidity. Serve atop a bed of al dente linguine or with a side of roasted asparagus for a meal that’s as visually stunning as it is delicious.

Grilled Swai Fish with Herb Marinade

Amidst the warmth of summer evenings, a dish that captures the essence of seasonal dining is this Grilled Swai Fish with Herb Marinade, a recipe that marries the delicate flavors of the sea with the aromatic freshness of garden herbs.

Ingredients

• 4 Swai fish fillets, about 6 ounces each
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tsp finely grated lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced

Instructions

1. In a medium bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, finely chopped fresh rosemary, finely chopped fresh thyme, finely grated lemon zest, sea salt, freshly ground black pepper, and minced garlic to create the marinade.
2. Place the Swai fish fillets in a large resealable plastic bag and pour the marinade over them, ensuring each fillet is evenly coated. Seal the bag and refrigerate for 30 minutes to allow the flavors to meld.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the fish fillets from the marinade, letting the excess drip off, and place them on the preheated grill. Discard the remaining marinade.
5. Grill the fillets for 4-5 minutes on each side, or until the fish flakes easily with a fork and has achieved a golden-brown char.
6. Transfer the grilled Swai fish to a serving platter and let it rest for 2 minutes before serving to allow the juices to redistribute.

Remarkably tender and infused with the bright notes of lemon and herbs, this Grilled Swai Fish offers a light yet satisfying meal. Serve it atop a bed of quinoa or alongside grilled asparagus for a complete, nutrient-rich dish that celebrates the flavors of the season.

Swai Fish and Shrimp Jambalaya

Crafted with the freshest catch from the Gulf, this Swai Fish and Shrimp Jambalaya is a symphony of flavors, blending the delicate sweetness of seafood with the bold spices of Creole cuisine. Perfect for a sophisticated dinner party or a cozy night in, this dish promises to transport your senses straight to the heart of Louisiana.

Ingredients

• 1 lb Swai fish fillets, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp fresh parsley, finely chopped
• 1 lemon, cut into wedges for serving

Instructions

1. In a large, heavy-bottomed pot, melt the clarified butter over medium heat until shimmering.
2. Add the diced onion, bell pepper, and celery, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and tomato paste, cooking for an additional 1 minute until fragrant.
4. Tip: Toasting the tomato paste enhances its sweetness and depth of flavor.
5. Add the rinsed rice, smoked paprika, cayenne pepper, and bay leaf, stirring to coat the rice evenly with the spices and vegetables.
6. Pour in the chicken stock, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
7. Tip: Resist the urge to stir the rice while it simmers to prevent it from becoming mushy.
8. Season the Swai fish and shrimp with salt and black pepper, then gently nestle them into the partially cooked rice.
9. Cover and cook for an additional 10 minutes, or until the seafood is cooked through and the rice is tender.
10. Tip: The fish should flake easily with a fork, and the shrimp should be pink and opaque.
11. Remove the bay leaf, sprinkle with fresh parsley, and serve with lemon wedges on the side.

You’ll marvel at the jambalaya’s perfect balance of textures—tender seafood nestled in fluffy, spice-infused rice. For an extra touch of elegance, serve it in shallow bowls garnished with a sprinkle of parsley and a lemon wedge, inviting guests to squeeze fresh juice over their portion.

Swai Fish Curry

Delightfully aromatic and brimming with vibrant flavors, this Swai Fish Curry is a testament to the beauty of combining simple ingredients with expert technique. Drawing inspiration from coastal traditions, it’s a dish that promises to transport your senses to sun-drenched shores with every spoonful.

Ingredients

• 1.5 lbs swai fillets, skinless and cut into 2-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp cayenne pepper
• 1 can (14 oz) coconut milk, full-fat
• 1 cup fish stock
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, finely chopped
• Sea salt, to taste

Instructions

1. In a large skillet, heat the clarified butter over medium heat until shimmering.
2. Add the cumin seeds and toast for 30 seconds, or until fragrant, stirring constantly to prevent burning.
3. Stir in the diced onion and sauté for 5 minutes, until translucent and lightly golden.
4. Add the minced garlic and grated ginger, cooking for an additional 1 minute until aromatic.
5. Sprinkle in the turmeric, coriander powder, and cayenne pepper, stirring to coat the onions evenly.
6. Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer.
7. Carefully add the swai fillets to the skillet, ensuring they are submerged in the liquid.
8. Reduce the heat to low and simmer for 10 minutes, or until the fish is opaque and flakes easily with a fork.
9. Drizzle with fresh lime juice and sprinkle with chopped cilantro before serving.

With its velvety texture and a harmonious blend of spices, this curry is best enjoyed over a bed of steamed jasmine rice or with warm, flaky naan for dipping. The swai’s delicate flavor absorbs the rich, aromatic sauce, creating a dish that’s as nourishing as it is indulgent.

Blackened Swai Fish

Perfectly seasoned and seared to a crisp, blackened swai fish offers a delightful contrast of textures and a bold, spicy flavor profile that’s surprisingly easy to achieve at home. This dish, with its Cajun-inspired roots, brings a touch of Southern charm to any table, promising a meal that’s as visually striking as it is delicious.

Ingredients

• 4 swai fish fillets, about 6 ounces each
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup clarified butter, melted
• 1 lemon, cut into wedges

Instructions

1. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, sea salt, and black pepper to create the blackening spice mix.
2. Pat the swai fish fillets dry with paper towels to ensure the spices adhere properly.
3. Generously coat both sides of each fillet with the blackening spice mix, pressing gently to adhere.
4. Heat a large cast-iron skillet over medium-high heat until very hot, about 2 minutes. Tip: A properly heated skillet is crucial for achieving the perfect blackened crust.
5. Brush each spiced fillet with melted clarified butter on both sides.
6. Place the fillets in the hot skillet and cook for 3 minutes on the first side without moving them to allow a crust to form. Tip: Resist the urge to peek; letting the fish sit ensures a beautifully blackened exterior.
7. Carefully flip the fillets and cook for an additional 3 minutes on the second side, or until the fish flakes easily with a fork. Tip: The internal temperature should reach 145°F for perfect doneness.
8. Remove the fillets from the skillet and let them rest for 2 minutes before serving.

Vibrant and aromatic, the blackened swai fish boasts a smoky, spicy crust that gives way to tender, flaky flesh beneath. Serve atop a bed of creamy grits or alongside a crisp, citrusy slaw to balance the heat, and don’t forget the lemon wedges for a bright, acidic finish.

Swai Fish with Almond Crust

Brimming with delicate flavors and a satisfying crunch, this Swai Fish with Almond Crust is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a weeknight dinner that feels anything but ordinary, it pairs the mild, buttery taste of swai with the rich, nutty essence of almonds for a dish that’s both elegant and effortlessly approachable.

Ingredients

• 4 swai fillets (6 oz each), patted dry
• 1 cup finely ground almonds
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 lemon, cut into wedges for serving

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the ground almonds, flour, sea salt, black pepper, and smoked paprika, whisking to ensure even distribution.
3. Dip each swai fillet into the lightly beaten eggs, allowing any excess to drip off, then dredge in the almond mixture, pressing gently to adhere the crust.
4. Heat the clarified butter in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
5. Carefully place the crusted fillets in the skillet, cooking for 2-3 minutes per side until the crust is golden brown and crispy.
6. Transfer the fillets to the prepared baking sheet and bake for 8-10 minutes, or until the fish flakes easily with a fork.
7. Serve immediately with lemon wedges on the side for a bright, citrusy contrast to the rich almond crust.

The almond crust offers a delightful contrast to the tender, flaky swai, with a smoky undertone from the paprika that elevates the dish. For an extra touch of elegance, serve atop a bed of sautéed greens or alongside a crisp, white wine.

Swai Fish Stir Fry with Vegetables

Radiating with the vibrant hues of fresh vegetables and the delicate flavor of swai fish, this stir fry is a testament to the beauty of simple, yet sophisticated cooking. Perfectly suited for a quick weeknight dinner or an elegant weekend feast, it promises a delightful interplay of textures and tastes.

Ingredients

• 1 lb swai fish fillets, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 cup bell peppers, thinly sliced
• 1 cup snap peas, trimmed
• 1/2 cup carrots, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, sliced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add swai fish pieces to the skillet, searing for 3 minutes on each side until golden. Remove and set aside.
3. In the same skillet, add bell peppers, snap peas, and carrots. Stir fry for 4 minutes until vegetables are crisp-tender.
4. Introduce minced garlic and grated ginger to the skillet, cooking for 30 seconds until fragrant.
5. Return the seared swai fish to the skillet, gently tossing with the vegetables.
6. Drizzle soy sauce and sesame oil over the mixture, sprinkling red pepper flakes for a subtle heat. Stir fry for an additional 2 minutes to combine flavors.
7. Garnish with sliced green onions before serving.

Presenting a harmonious blend of tender swai fish and crisp vegetables, this dish is a celebration of texture and flavor. Serve it over a bed of steamed jasmine rice or alongside a crisp white wine for an unforgettable meal.

Swai Fish Chowder

This Swai Fish Chowder is a luxurious yet approachable dish that marries the delicate flavors of swai fish with the richness of a creamy, herb-infused broth. The result is a comforting bowl that’s perfect for any season, offering a sophisticated twist on classic chowder.

Ingredients

• 1 lb swai fillets, skinless and cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 large leek, white and light green parts only, finely chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 cups fish stock
• 1 cup heavy cream
• 1 lb Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers.
2. Add the chopped leek and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t burn.
4. Pour in the white wine, scraping the bottom of the pot to deglaze, and simmer until reduced by half, about 5 minutes.
5. Add the fish stock, heavy cream, diced potatoes, thyme, and smoked paprika. Bring to a gentle boil, then reduce heat to simmer.
6. Simmer the mixture uncovered for 15 minutes, or until the potatoes are tender when pierced with a fork.
7. Gently add the swai fish pieces to the pot, ensuring they are submerged in the liquid. Cook for 5 minutes, or until the fish is opaque and flakes easily.
8. Season the chowder with salt and freshly ground black pepper to taste.
9. Ladle the chowder into bowls and garnish with fresh parsley before serving.

Zesty and creamy, this Swai Fish Chowder boasts a velvety texture with chunks of tender fish and potatoes. Serve it with a crusty baguette for dipping, or elevate the presentation with a drizzle of truffle oil for an extra layer of luxury.

Swai Fish with Tomato Basil Sauce

Zesty and vibrant, this Swai Fish with Tomato Basil Sauce is a testament to the beauty of simple ingredients coming together to create a dish that’s both comforting and sophisticated. The delicate swai fillets are perfectly complemented by a rich, herbaceous tomato basil sauce, offering a meal that’s as nourishing as it is flavorful.

Ingredients

• 4 swai fillets (about 6 oz each)
• 2 tbsp extra virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 2 cups ripe tomatoes, seeded and diced
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 cup dry white wine
• 1/2 cup fish stock
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat a large skillet over medium heat and add the extra virgin olive oil.
2. Season the swai fillets with salt and freshly ground black pepper on both sides.
3. Once the oil is shimmering, add the fillets to the skillet and cook for 3-4 minutes per side, or until golden and just cooked through. Remove from the skillet and set aside on a warm plate.
4. In the same skillet, add the finely diced yellow onion and sauté until translucent, about 3 minutes.
5. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
6. Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom, and reduce by half.
7. Stir in the diced tomatoes and fish stock, bringing the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld.
8. Finish the sauce by stirring in the chiffonade of fresh basil and unsalted butter until the butter is fully melted and the sauce is slightly thickened.
9. Return the swai fillets to the skillet, spooning the sauce over them, and heat through for 1-2 minutes.

Elegantly plated, the swai fish is tender and flaky, enveloped in a sauce that’s bright with the acidity of tomatoes and the aromatic freshness of basil. Serve atop a bed of creamy polenta or alongside a crisp green salad for a complete meal that delights the senses.

Swai Fish en Papillote

Nestled within the heart of culinary elegance, ‘Swai Fish en Papillote’ emerges as a testament to the art of cooking with precision and grace. This dish, enveloped in parchment, promises a symphony of flavors that are both delicate and profound, making it a perfect centerpiece for any sophisticated gathering.

Ingredients

• 2 Swai fish fillets, skinless and boneless
• 1/4 cup extra virgin olive oil
• 1 tbsp clarified butter
• 1/2 cup dry white wine
• 1 lemon, thinly sliced
• 2 sprigs fresh thyme
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 2 cloves garlic, minced

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut two large pieces of parchment paper, each about 12×16 inches.
3. Place a Swai fillet in the center of each parchment piece.
4. Drizzle each fillet with extra virgin olive oil and clarified butter.
5. Pour dry white wine evenly over the fillets.
6. Arrange lemon slices, fresh thyme sprigs, cherry tomatoes, Kalamata olives, and minced garlic around each fillet.
7. Season with sea salt and freshly ground black pepper.
8. Fold the parchment paper over the ingredients, crimping the edges tightly to create a sealed pouch.
9. Place the pouches on a baking sheet and bake for 15 minutes, or until the parchment puffs up.
10. Carefully open one pouch to check for doneness; the fish should flake easily with a fork.

Masterfully prepared, the Swai Fish en Papillote offers a moist, flaky texture with a vibrant burst of flavors from the wine-infused aromatics. Serve directly in the parchment for a dramatic presentation, allowing each guest to unveil their own parcel of culinary delight.

Swai Fish Cakes with Remoulade Sauce

Savory and succulent, Swai Fish Cakes with Remoulade Sauce offer a delightful twist on classic seafood fare, blending tender fish with a crisp, golden exterior and a creamy, tangy sauce that elevates every bite.

Ingredients

• 1 lb swai fillets, finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup finely diced red bell pepper
• 2 tbsp finely chopped fresh parsley
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 tbsp clarified butter
• 1/2 cup remoulade sauce, for serving

Instructions

1. In a large mixing bowl, combine the finely chopped swai fillets, panko breadcrumbs, mayonnaise, lightly beaten egg, Dijon mustard, and fresh lemon juice until well incorporated.
2. Gently fold in the diced red bell pepper, chopped fresh parsley, smoked paprika, and cayenne pepper. Season the mixture with salt and freshly ground black pepper to taste.
3. Form the mixture into 8 evenly sized patties, about 1/2 inch thick, ensuring they hold together well.
4. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
5. Carefully place the fish cakes in the skillet, cooking for 4-5 minutes on each side, or until golden brown and crispy.
6. Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess butter.
7. Serve the Swai Fish Cakes warm, accompanied by a generous dollop of remoulade sauce.

Just as impressive as they are delicious, these fish cakes boast a perfect contrast of textures—crispy on the outside, tender and flaky within. For an elegant presentation, serve atop a bed of mixed greens with a wedge of lemon on the side.

Swai Fish with Lemon Caper Sauce

Elevate your weeknight dinner with this exquisite Swai Fish with Lemon Caper Sauce, a dish that marries the delicate, buttery texture of swai with the bright, tangy flavors of lemon and capers, creating a harmonious blend that’s both sophisticated and comforting.

Ingredients

• 4 swai fillets (6 oz each), patted dry
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup clarified butter
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 1/4 cup heavy cream
• 1 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Season the swai fillets generously with salt and pepper on both sides.
2. Dredge each fillet lightly in the all-purpose flour, shaking off any excess.
3. Heat the clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
4. Carefully place the fillets in the skillet, cooking for 3-4 minutes per side until golden brown and cooked through. Tip: Avoid overcrowding the skillet to ensure even browning.
5. Transfer the cooked fillets to a warm plate and cover loosely with foil.
6. Deglaze the skillet with the dry white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
7. Stir in the lemon juice and capers, simmering for an additional minute to meld the flavors.
8. Whisk in the heavy cream, bringing the sauce to a gentle simmer until slightly thickened, about 2 minutes. Tip: For a smoother sauce, strain through a fine-mesh sieve.
9. Return the fillets to the skillet, spooning the sauce over them, and heat through for 1 minute.
10. Sprinkle with fresh parsley before serving. Tip: Serve immediately to enjoy the contrast of the crispy exterior and tender, flaky fish.

Zesty and vibrant, this dish offers a delightful interplay of textures and flavors, with the creamy sauce perfectly complementing the light, flaky fish. Consider serving over a bed of sautéed spinach or alongside roasted fingerling potatoes for a complete meal that’s as visually appealing as it is delicious.

Conclusion

Brimming with variety, our roundup of 18 Swai fish recipes offers something for every taste and occasion. Whether you’re craving something light and healthy or rich and comforting, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos