Seasoned Swai Fish Fillet and Pan-Fried Swai Fillets are some simple swai fish fillet recipes. Both recipes make four servings, but the second recipe takes more time because of its half hour marinade.
For the seasoned swai fish fillet, preheat the oven to 350 degrees Fahrenheit. Spray a shallow pan with cooking spray, and place the fillets on top. Heat 2 tablespoons of margarine in a saucepan over medium heat, and mix in 1/4 cup of dry white wine, 1 tablespoon of lemon juice and 1 tablespoon of chopped fresh cilantro. Also, mix in 1 teaspoon each of minced garlic, salt and pepper. Simmer the sauce for two minutes.
Generously spoon the sauce over the fillets and sprinkle with 1 teaspoon of paprika. Bake the fish in the oven for 10 to 12 minutes.
For the pan-fried swai fillets, combine 2 teaspoons of red pepper flakes, 1 teaspoon of seafood seasoning, 1 teaspoon of garlic powder and salt and pepper to taste. Next, spread 1 cup of cornmeal into a shallow bowl. Season the fish with the red pepper flake mixture, and press them into the cornmeal to coat. Plastic wrap the coated fillets and refrigerate for 30 minutes.
Heat 2 tablespoons of canola oil in a skillet over medium heat. Unwrap the fillets and place them in the hot oil. Cook the fish on each side for about five minutes, or until brown. Add 1/4 cup of water, bring it to a simmer, cover and cook for about 10 minutes, flipping occasionally.