Baked Swai in a Lemon Caper Cream Sauce

Apr 18, 2011 by

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.

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  1. Mmmm…how did you KNOW that I was craving a creamy sauce to pour over my scallop/shrimp/something else seafood blend from Trader Joe’s? This looks like it will do my seafood medley some justice!

  2. Okay. This recipe sounds absolutely divine! However, should I be embarrassed to admit that I have never heard of Swai fish before? We eat a lot of fish here, too! LOL

  3. I just licked my computer screen this looks so good. Also? You will never have to tell me to avoid using heavy cream. Ever.

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