Pan-fried Swai With Lemon Butter Sauce

Tonight I put off making dinner until the time we usually like to be sitting down and eating.

The steamed rice and green beans were pretty much done and I knew I was making something involving swai fillets. But with no preparation and a lot of procrastination, there weren't a lot of options. I would have to pan-fry the fish which is quick and always tasty. I always have lemons on hand and there was a bottle of white wine already opened. I also managed to keep some herbs alive in the backyard. That would have to be enough to make a sauce.

It only took about fifteen minutes to pull this dish together. I served the kids some of the fish without sauce. They were happy with it. In fact my little girl, who I sometimes think is a vegetarian, couldn't get enough.

Pan-fried Swai With Lemon Butter Sauce

• 3-4 boneless/skinless swai fillets (talapia or red snapper would work nicely), rinsed in cold water and dried well with paper towels
• Salt and pepper
• 1/4 cup (or more) flour
• 1 tbsp vegetable or olive oil
• unsalted butter
• 1/2 cup of white wine
• 1 tbsp lemon juice
• 2 tsp fresh thyme leaves

Lightly salt and pepper both sides of the fish.

Put the flour in a shallow bowl or plate and dredge the fish in the flour until evenly coated on both sides. Shake off any excess flour.

Heat the oil and one tablespoon of butter in a large non-stick pan over medium-high heat. When oil is glistening hot, add the fish. You may have to do two batches if your fish doesn't all fit into the pan at once. Sear the fish about 2 1/2 to 3 minutes a side, depending on how thick your fillets are.

You want them golden brown. Set aside on a serving platter.

In the same pan, add the wine, lemon juice and thyme, cook over medium heat. When it comes to a boil, turn down to a low simmer and cook for about 2 minutes, stirring and scraping the brown bits off of the bottom of the pan with a wooden spoon. The liquid should reduce a bit but there should still be enough to make the sauce.

Turn off the heat and add a tablespoon of cold butter. Swirl the butter around in the reduced sauce until it melts and sauce thickens.

Spoon sauce over the fish and serve immediately.

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