Seasoned Swai Fish Fillets
I typically do not like fish. However, I love this one! It is light-tasting, and, in my opinion, does not have that 'fishy taste.'
I typically do not like fish. However, I love this one! It is light-tasting, and, in my opinion, does not have that 'fishy taste.'
- Carbohydrate 1.21211458573701 g
- Cholesterol 0 mg
- Fat 5.82338277230359 g
- Fiber 0.362088269466483 g
- Protein 0.25439486739263 g
- Saturated Fat 1.20300089380917 g
- Serving Size 1 1 serving (14g)
- Sodium 67.2633565019295 mg
- Sugar 0.85002631627053 g
- Trans Fat 0.26354110093999 g
- Calories 59 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray.
- Place fish fillets into the prepared pan.
- Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
How much sauce is actually needed when doubling or tripling a batch of delicate white fish for a larger dinner party? Scaling quantities requires careful observation because liquids like dry white wine and melted margarine do not evaporate at faster rates simply because the pan contains more surface area. When multiplying this preparation to serve eight or twelve guests, keep the simmering time for the garlic, lemon juice, and wine reduction at exactly two minutes so the alcohol cooks off without reducing the volume into a heavy glaze. Swai is a mild freshwater fish that cooks rapidly at 350 degrees Fahrenheit, typically requiring just ten to twelve minutes in the oven before the flesh opaque-white color sets and flakes easily with a fork under gentle pressure. If substituting butter for margarine, use an exact one-to-one ratio without altering the salt measurements, since salted and unsalted fats behave similarly during the brief baking window. Pair this flaky protein with simple starches like steamed jasmine rice or roasted fingerling potatoes that easily absorb the citrus and wine pan drippings left on the plate. Leftover cooked fish should be sealed in an airtight glass container and consumed within two days to maintain optimal texture.
