Parmesan Crusted Swai with Veggies and Lemon Beurre Blanc

I’m not a huge fan of fish, with the exception of sushi. Don’t ask me why I can eat it raw, but shy away when it’s cooked like a steak. That’s just the way it is. But a few years ago I came across Swai. It’s a type of catfish found in Vietnam. And I adore it. It doesn’t taste like fish at all. I call it chicken with more texture.

Anyway, my hubby had never tried it so I wanted to make it extra special (before today, I have only ever had it pan fried with nothing special added). I came across a recipe for Parmesan Crusted Swai with Mushrooms Artichokes and Spinach and changed it just a bit.

In a large sauce pan, add olive oil over medium-high heat. Add mushrooms and sauté until lightly caramelized. Season lightly with salt and pepper.
Reduce the heat to medium-low, add garlic powder, roasted red pepper and artichokes, sweat for several minutes just to warm through.
Remove from heat then add spinach and tomato, toss until spinach is lightly wilted (about 1-2 minutes). Come back and put this on low heat when your fish is almost done, so you don’t have cold veggies.

Combine eggs and water. Mix well.

Lightly season the Swai. Dredge lightly in the flour and shake off the excess. Dredge in the egg wash, completely coating the fish. Let excess egg drip off the fish, then press into the grated parmesan, coating the fillet.

In a heavy bottom sauté pan over medium-high heat, add 3 tablespoons olive oil. When the oil is hot, carefully add the fish (be careful not to splatter yourself!). Sauté until golden brown, gently turn, reduce the heat to medium and finish cooking. Remove from pan, pat excess oil away with a paper towel. Hold in warm area (but not on the paper towel… it will stick).

Upon reading the weblink I provided above, I was scared because I had never attempted a beurre blanc sauce before. But it came out wonderful!

Here’s what I did…

In a heavy sauce pan over medium-low heat add oil, wine and lemon juice. Reduce to about 2 tablespoons.

Add cream, reduce by about 2/3, until it is fairly thick. Return to a low simmer, slowly add the butter one cube at a time, whisking constantly. When one butter cube is almost melted add another. When you add the last butter cube, remove pan from the stove and let the heat melt the last cube, whisking constantly. Add honey and sea salt, whisk.

Arrange veggies on the Swai. Pour some lemon beurre blanc over the fish. Dig in!
Happy Eating 😀
P.S. My husband said this is probably the best meal I ever made! I am one happy wifey ❤
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Parmesan Crusted Swai with Veggies and Lemon Beurre Blanc
Serves 2
Ingredients: 
For the Swai & Vegetables
  • 3 tablespoon olive oil
  • 8 ounces portobello mushrooms, chopped
  • 1 teaspoon garlic powder
  • 1 roasted red bell pepper, chopped
  • 9 ounces frozen artichoke hearts, quartered
  • 3 ounces baby spinach
  • 3 ounces vine ripe tomato, chopped
  • 2 Swai fillets
  • pinch Kosher Salt and fresh ground Black Pepper
  • Flour for dredging
  • 1 egg whisked (for egg wash)
  • 1 tablespoon water
  • Parmesan Cheese

For the Lemon Beurre Blanc

  • 2 teaspoons olive oil
  • 2 tablespoons fresh lemon juice
  • ¼ cup dry white wine
  • 3 tablespoons heavy cream
  • 4 tablespoons chilled unsalted butter, cubed into 4 pieces
  • 1 tablespoon honey
  • pinch of sea salt
Directions:

For the Vegetables

  1. In a heavy bottom sauce pan add the olive oil over medium-high heat. Add the mushrooms and sauté until lightly caramelized (browned). Season lightly with salt and pepper. Reduce the heat to medium-low, add the garlic powder, roasted red pepper and artichokes, sweat for several minutes just to warm through.
  2. Remove from heat then add spinach and tomato, toss until spinach is lightly wilted (about 1-2 minutes). Come back and put this on low heat when your fish is almost done, so you don’t have cold veggies.

For the Fish

  1. Combine the eggs and water. Mix well. Lightly season the Swai. Dredge lightly in the flour and shake off the excess. Dredge in the egg wash, completely coating all edges of the fish. Let excess egg drip off the fish, then press into the grated parmesan, coating both the top and bottom of the fillet.
  2. In a heavy bottom sauté pan over medium-high heat, add 3 tablespoons olive oil. When the oil is hot, carefully add the fish, letting the fillets fall away from you (so if grease splatters it will splatter away). Sauté until golden brown, gently turn, reduce the heat to medium and finish cooking. Remove from pan, pat excess oil away with a paper towel. Hold in warm area (but not on the paper towel… it will stick).

For the Lemon Beurre Blanc

  1. In a heavy sauce pan over medium-low heat add the oil, wine and lemon juice. Reduce to about 2 tablespoons. Add the cream, reduce by about 2/3, until it is fairly thick. Return to a low simmer, slowly add the butter one cube at a time, whisking constantly.
  2. When one butter cube is almost melted add another. When you add the last butter cube, remove pan from the stove and let the residual heat melt the last cube, whisking constantly. Add the honey and sea salt, whisk.

Assembly

  1. Arrange veggies on the Swai. Pour some lemon beurre blanc over the fish. Serve immediately.