Ingredients:

  • 4 (6oz) Swai fillets, thawed
  • 1.5 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 2 tbsp Avocado oil
  • 3 tbsp Unsalted butter, chilled and cubed
  • 3 cloves Garlic, thinly sliced
  • 1 tbsp Capers, drained
  • Juice of 1 large Lemon
  • 2 tbsp Fresh parsley, finely minced
  • 0.5 tsp Red pepper flakes

Instructions:

  1. Remove swai fillets from packaging and pat extremely dry with paper towels. Let sit at room temperature for 10 minutes. Season both sides with salt and pepper immediately before cooking.
  2. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Carefully place fillets in the pan, pressing down for 30 seconds to ensure contact. Sear for 3-4 minutes until a golden-brown crust forms.
  3. Flip the fillets and reduce heat to medium. Add chilled butter cubes, garlic chips, and capers to the pan. Tilt the pan and spoon the foaming butter over the fish repeatedly for 1-2 minutes.
  4. Stir in the lemon juice, parsley, and red pepper flakes during the final seconds of cooking to emulsify the sauce. Remove from heat and let rest for 2 minutes before serving.