The fish was crispy outside and super moist and tender inside. The artichokes, capers and lemon all added a sweet tang that complimented the fish wonderfully. And the cream balanced out the tartness a bit. Loved it!
Seared Swai Fillets With Artichoke and Caper Sauce
- 3-4 boneless/skinless swai fillets (swai, talapia or red snapper would work nicely), rinsed in cold water and dried well with paper towels
- kosher salt and freshly ground pepper
- 1/4 cup (or more) flour
- 2 tbsp vegetable or olive oil
- 1 tbsp butter
- 12 oz package of frozen cooked artichoke hearts; defrosted, rinsed clean and drained well
- 1 tsp chopped garlic
- 2 tbsp capers, drained
- 1/4 cup of white wine
- 1 tbsp lemon juice
- 3 tbsp heavy cream
Lightly salt and pepper both sides of the fish.
Shake off any excess flour.
In the same pan still over medium-high heat; add the butter, garlic and artichoke hearts. Saute for about three minutes, stirring occasionally. Add the capers, wine and lemon juice. When it starts boiling, turn down the heat to a low simmer. Cook for about 30 seconds, scraping the brown bits off of the bottom of the pan with a wooden spoon. Add the cream. Continue to cook on a low simmer and cook between 1 to 2 minutes, constantly stirring.
Season to taste with salt and pepper. Spoon sauce over fish and serve immediately.