Seasoned Swai Fish Fillet Recipe

Made this with some rice pilaf, used the leftover juice on top of the rice.. MmmmMmmm!

This was excellent! I followed the recipe with my only adjustments being parsley instead of cilantro, used mirin seasoned vinegar wine instead of white wine, added a 1/4 tsp sazon, used just a pinch of salt and black pepper (1/4 tsp) and all the other ingredients the recipe listed. After putting on fish, I just sprinkled some course salt and course black pepper on both sides with some olive oil and baked at 375 for 15 minutes, broiled for a second just to get that brownish look. It was soooo good and the smell while cooking made everyone’s mouth water. I served with pasta and used the sauce on the pasta (as I had made two batches of the sauce) and added olive oil. I also served corn cobs on the side. Thank you for this easy to follow and easy to adjust to preferences recipe! Definitely a keeper and will make again.

Had this with burst cherry tomato sauce and spaghetti. (1/2 cup olive oil, 6 cups of cherry tomatoes, 1 tablespoon of sugar and salt to taste simmer on medium heat for 10 minutes or till tomatoes burst.) super yummy summer meal.

I made this last night and my family LOVED it! We aren't big fish eaters. Gorton's fish sticks usually is as fishy as we get. We are trying to eat healthier, and on impulse grabbed a bag of wild-caught Pacific Whiting. I've no idea what kind of fish that is, but this recipe was perfect for it! The only thing I did different was another reviewer suggestion of slicing a lemon and putting it on the bottom of the dish and laying the fish on top of that so it didn't stick to the pan. I'm not sure that it would have stuck anyway, given I doubled the sauce. The sliced lemon did serve the purpose keeping the fish from being soaked in the sauce (since my doubling actually made too much... Oops!). I ended up having to bake this fish for 20 minutes, and bumped the temp up to 400 degrees halfway through baking. Thank you for a wonderful recipe!

I believe swai to be one of the most underrated fish available. It is also one of the cheapest fishes available, although in the three years that I have been cooking it it has nearly doubled in price, but it's still cheaper per pound than most other fish. Unfortunately, many grocery stores do not even carry frozen swai much less fresh swai, which we are unable to obtain in our area, so we can only enjoy fresh swai when we visit our son in the Chicago area. Even our local Vietnamese market does not carry it! At any rate, this is an unbelievable recipe. The only changes I made were eliminating the garlic and onion (required for my wife's low FODMAP diet) and adding sliced olives on the top of the fish before baking. The baking time of 10 to 12 minutes was not long enough in our oven and I would just recommend using a good food thermometer to bake until 145° F. I would strongly recommend using the optional cilantro and if you do not have any fresh cilantro on hand feel free to substitute dried cilantro leaf from your spice rack.

I've never heard of Swai fish... I made this & it won't be the last time, either ! This is a tender, tasty buttery type fish when baked. 20 min tops. I did tweak the recipe some, omitted the cilantro & lemon but used a squeeze of lime juice along with some spicy paprika from Budapest, minced garlic, S & P ... lined a cake pan w/foil, 20 min till dinner...Yummy !!

Excellent recipe. I subbed butter for margarine and added cayenne and Old Bay to the sauce. Cooked in a baking dish lined with foil and splashed with olive oil. As with all baked fish, you've got to be vigilant about checking to be sure not to over or under cook. My swai wasn't too thick and took 10 minutes.

I increased the butter amount by 3x and accidentally almost burnt the butter,but I ran with it. I added red wine(din't have white), dill - like some people suggested(didn't have cilantro) and sweet, smoked paprika. I let it reduce and then poured it on top of the fillets and baked for 30 minutes uncovered. Delish!! My husband ate 2 servings. It was a nice light meal. I served it with white rice and a caesar salad. Thank you for the inspiration!

I increased the butter amount by 3x and accidentally almost burnt the butter,but I ran with it. I added red wine(din't have white), dill - like some people suggested(didn't have cilantro) and sweet, smoked paprika. I let it reduce and then poured it on top of the fillets and baked for 30 minutes uncovered. Delish!! My husband ate 2 servings. It was a nice light meal. I served it with white rice and a caesar salad. Thank you for the inspiration!

Great starting point! Some people said it felt like it was missing something. Heres a few tips if you wanna spice it up! Add thinly sliced lemon and onion on top of the fish before spooning on the sauce. They cook into the fish and taste fantastic. I also added an easy fresh salsa on top:

Good & Light. I did it all on top of the stove...not the oven. I used cooking Sherry & cilantro in the tube...didn't have fresh. My grandmother used to make a similar fish...brought back good memories.

Simple & good. I would make this again and add a little more flavor/seasoning.

Well done! The fish was delicious.

Made it for brunch and everyone loved it.

We loved this recipe! My husband said a little less black pepper next time (there will be a 2nd time) I made it as printed, very tasty, I recommend it!

I loved this baked fish recipe. I omitted Paprika and seasoned both sides of fish with Old Bay. I didn't have cilantro. I used white cooking wine. I had to cook it longer too. Swai was very tasty and I'll definitely use this recipe again.

It was good but a bit too salty. Will reduce the amount of salt next time and yes! I will make it again.

I made this recipe after my husband brought some fried rice home. I made this fish as instructed. I did however, add ponzu sauce and additional salt. This just added a bit more citrus flavor. Everyone loved it.

This was okay. Baking for 12 minutes was not enough for the large filets we had. I put it under the broiler for 3 minutes to finish it off.

I don't usually have white wine on hand so instead I used chicken broth in place of the wine. It was fantastic! I spooned the juice over plain jasmine rice after the fish was done. I definitely will make this again!