Ingredients:

  • 4 large Swai fillets (approx. 6 oz/170g each)
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp paprika
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter, cubed and chilled
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Lay the swai fillets on a flat surface and use paper towels to press firmly on both sides until the surface is tacky and completely dry to ensure a proper sear.
  2. Season both sides of the fillets generously with sea salt, black pepper, and paprika immediately before cooking.
  3. Heat avocado oil in a large skillet over medium-high heat until the oil shimmers.
  4. Carefully place fillets in the pan and sear undisturbed for 3–4 minutes until a golden-brown crust forms and the edges become opaque.
  5. Flip the fillets carefully using a fish spatula. Add the minced garlic and chilled butter cubes to the pan.
  6. As the butter melts, tilt the pan slightly so the melting butter pools with the garlic. Use a large spoon to continuously pour this bubbling fat over the top of the fish for 2 minutes.
  7. Pour in the lemon juice and sprinkle the lemon zest over the fillets. The sauce will foam and thicken slightly.
  8. Ensure the internal temperature has reached 145°F and the fish flakes with a fork.
  9. Remove from heat immediately, sprinkle with parsley, and spoon the remaining pan sauce over the top.