Slow Cooker Swai Fish. This yummy fish dinner only needs 4 things to make it! The best part? You just put the fish in the pot and walk away. No hard work needed! Swai is a soft, white fish that comes from Southeast Asia. It tastes a lot like catfish or tilapia. When you cook it slow and easy, it turns out super tender and tasty. Lemon, butter, and herbs make it smell and taste really good. It is perfect for busy school nights when you want dinner to feel extra special!
Servings: 4
What You Need
- 4 frozen swai fish fillets (about 4 to 6 ounces each)
- 3 tablespoons unsalted butter, cut into small chunks
- 1 big lemon (you need the juice and the yellow skin shavings — about 3 tablespoons of juice)
- 2 teaspoons garlic-herb spice mix (like Mrs. Dash), and a little more if you want
How To Make Slow Cooker Swai Fish
- Step 1: Put the frozen fish fillets flat on the bottom of your slow cooker. It is okay if the sides touch a little bit. Do not thaw the fish first — frozen is just fine!
- Step 2: Sprinkle the garlic-herb spice mix on top of the fish. It might look spotty right now, but that is okay. Once the fish starts cooking and gets juicy, the spices will spread out nicely.
- Step 3: Pour the lemon juice over the fish. Then sprinkle the lemon skin shavings on top. Last, put the little butter chunks on top of each piece of fish so they slowly melt down over everything.
- Step 4: Put the lid on the slow cooker. Cook on LOW for 2 to 2 and a half hours. The fish is ready when it looks white all the way through and breaks apart easily with a fork. Try not to lift the lid for the first hour and a half so the fish cooks the right way!
- Step 5: Dip a spoon into the juice at the bottom and taste it. Want more flavor? Sprinkle in a tiny bit more spice mix! Use a wide spatula to carefully lift the fish out because it will be very soft and tender.
- Step 6: Put the fish on plates right away. Spoon some of that yummy lemon butter juice from the bottom of the pot over each piece. Enjoy!
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