Suzys Swai Meuniere Swai In Lemon Butter Sauce Recipes

SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)

Steps:

• Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
• Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
• Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
• Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.

SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)

Steps:

• Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
• Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
• Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
• Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.

SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)

Steps:

• Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
• Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
• Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
• Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.

SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)

Steps:

• Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
• Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
• Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
• Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.

SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)

Steps:

• Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
• Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
• Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
• Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.

SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE

Steps:

• Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess.
• Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil.
• Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.