Let’s just put this out there: this sauce is not low calorie. But it is full of whole, real ingredients and a little goes a long way. The recipe makes enough for 2 large pieces of fish and there was still about 3/4 of a cup left over that we put in the fridge to have again later in the week.
It’s tart and salty and creamy and a little sweet. It’s perfect for a light white fish. We used Swai because that’s my favorite but it would work great on halibut, flounder, tilapia, and even scallops or shrimp. I literally had to get up and get a spoon to finish what sauce was left on my plate after I finished my fish.
Please keep in mind that you cannot change the ingredients to make this lower-fat. 1) It’s yucky to use low-fat things and it makes baby penguins cry. 2) It WILL curdle if you don’t use heavy cream. I actually just skimmed the raw cream off the top of my milk jug but store-bought heavy whipping cream will work the same.
Baked Swai in a Lemon Caper Cream Sauce
What you need:
- 2 large Swai fillets
- 3-4 tbsp butter
- 1/4 c. fresh lemon juice
- grated rind of one large lemon
- 1/4 tsp. dill
- 2 oz. cream cheese, melted (either in microwave or stovetop)
- 1/2-3/4 c. heavy cream
- 2 tbsp capers, juice drained off
- 1 tsp honey
What you do:
- Place your Swai in an oven safe dish with a pat of butter on the top to prevent drying out (and because who doesn’t love butter).
- Cook at 400 for 15-20 minutes while you’re making the sauce as follows.
- In a saucepan over low heat, melt the butter. Add dill.
- Whisk in the lemon juice and rind.
- One teaspoon at a time, whisk in the still-hot cream cheese (this prevents curdling)
- When all cream cheese is whisked in, turn the heat up and slowly add the cream whisking briskly to break up any clumps and prevent curdling.
- Whisk in honey, add capers, and let slow boil for a couple of minutes while you continue to whisk.
- Turn off heat and spoon over the cooked Swai fillets.
- Lick your plate. (Optional)