Friday, November 5, 2010

Seared Swai Fillets With Artichoke and Caper Sauce

Tonight I put together this dish and I have to say, it was unbelievable! Not saying that everyone would like it as much as I did but for me, it was amazing.

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.
Put the flour in a shallow bowl or plate and dredge the fish in the flour until evenly coated on both sides. Or put the flour and fish into a sealed Ziploc bag and shake until well coated.
Shake off any excess flour.
Heat the oil 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 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.
The liquid should reduce a bit but there should still be enough to make the sauce.

Season to taste with salt and pepper. Spoon sauce over fish and serve immediately.

6 comments:

  1. Thanks for the great recipe! I posted a link to it from my blog today as a possible meal for those who do weekly meal planning, www.weeklyadmeals.com. Thanks again!

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  2. Is there a way you can do this without the heavy cream? I have everything but that... I do have 1/2 and 1/2.

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