Ingredients:

  • 1.5 lbs swai fillets (approximately 680g), thawed and dried
  • 2 tbsp avocado oil
  • 4 cloves fresh garlic, minced
  • 1 large lemon, zested and juiced (approx. 3 tbsp juice)
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 3 tbsp unsalted butter, kept cold
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Dry the 1.5 lbs swai fillets thoroughly. Use multiple paper towels until the surface feels tacky rather than slippery.
  2. Sprinkle 1 tsp kosher salt and 1/2 tsp cracked black pepper over both sides of the fish. Do this right before cooking to prevent the salt from drawing out internal moisture.
  3. Add 2 tbsp avocado oil to your skillet over medium high heat. Wait 2 minutes until the oil shimmers and a tiny wisp of smoke appears.
  4. Carefully lay the fillets in the pan, laying them away from you to avoid splashes. Cook for 3 to 4 minutes until the edges turn opaque and golden.
  5. Slide your spatula under the fish and flip gently. If it sticks, give it another 30 seconds; it will release naturally when the sear is complete.
  6. Push the fish to one side and add the 4 cloves of minced garlic. Sauté for only 30 to 45 seconds until the fragrance fills the kitchen.
  7. Pour in the 3 tbsp of lemon juice. Use your spatula to scrape up any golden bits stuck to the bottom of the pan.
  8. Turn the heat to low and add the 3 tbsp of cold butter. Swirl the pan constantly until the sauce looks thick and velvety.
  9. Turn off the heat entirely. Toss in the 1/4 cup of chopped parsley and the lemon zest, spooning the sauce over the fillets.
  10. Transfer to a warm plate and let the fish rest for 2 minutes. This allows the juices to redistribute so the first bite is succulent.