Swai Picatta from Stefanos
Swai Picatta2019-01-08T16:55:15-05:00

Swai Picatta

Presented by Stefano’s Restaurant


  • 8 oz. swai filet*
  • 1/4 cup flour
  • Pinch of salt and pepper
  • 1 –2 T olive oil
  • 1/4 medium Spanish onion, diced
  • 3 T roasted red peppers, diced
  • 1/4 cup seafood stock
  • 1/4 dry white wine
  • 1 T butter
  • 1 T lemon juice
  • 10–12 capers, plus more to taste
  • Fresh lemon wedge for finishing
  • Pasta, cooked and drained

*Flounder or tilapia may be substituted.


Dredge filet in flour seasoned with salt and pepperPan sear fish in olive oil for 2 minutes on each sideAdd onion, roasted red pepper, stock, white wine, butter, lemon and 10 to 12 capers to pan. Reduce heat and simmer until onions are translucent. Finish with juice from fresh lemon wedge and additional capers, as desired. Serve over your pasta of choice 

Serves 1

Share This Article

As seen in the Winter/Spring 2019 Issue

Click to Visit Our Advertisers

Go to Top