Pan Fried Swai with Indian Spices

Savor the Aroma of Pan Fried Swai with Indian Spices.

For the last 10 days, I have had a case of mommy’s time out going on.  Not in the way that you might think, with me taking a vacation or a must needed rest.  My time out has come from a new attitude to my fitness and health.  I have decided to take a vacation from eating less than healthy food.  I’ve totally cleaned up the way I eat, and it has payed off big time for me in so many ways.  This pan fried swai with Indian spices fits right into my clean eating mood.  In a word, it is delicioso!This pan fried swai has an aromatic blend of Indian spices as a rub and is ready in less than 15 minutes.  So tasty too!

I am not a fan of fish normally.  But it is calling my name lately.  Just waiting for me to do something special with it.  I don’t care for fishy tasting dishes, so when I prepare fish, I like it to have a lot of other flavors. Those flavors come today with a wonderful blend of Indian spices.  I am really fond of Indian cuisine, and so is my husband.

disclosureThe dish starts with the fish getting a new wardrobe and color.  This comes from using Kiva sweet smoked paprika, ground cumin seed and turmeric….and a good dash of Kosher salt and cracked black pepper to boot.  It dresses up that plain white coat into something so much more vibrant.   Just look at the difference in color after the rub.  And that is before it’s cooked!Swai fish with Indian spice rub

Don’t you just love easy to prepare dishes that are on the table in a flash?   A quick pan fry for a few minutes each side, and you will have an aromatic and beautifully presented fish to serve.  Add a steamed vegetable (I’m having a broccoli love affair right now) and a tossed salad and you will give new meaning to the term “Mommy’s time out.”

And what could be better to serve with this delicious meal than a bottle of Garganega Pinot Grigio wine from Mommy’s Time Out Wines? (dontcha just love the connection?)  This Italian wine is delicate and fruity with a long lasting finish.  It is quite a dry wine, and pairs beautifully with this dish.Mommy's time out Pinot GrigioSwai is very low in calories, just like any white fish is, so we had a huge helping of this delicious fish.  It was so tasty and the spices don’t overpower the delicate flavor of the fish.  My husband is from the UK and Indian food is very popular there, but he thought this rivaled many Indian fish dishes that he had eaten.  Quite a great compliment for such an easy recipe.  I can’t take credit for much, though.  It’s the blend of spices that gives the dish its flavor.pan fried swai

Do you know someone who needs a little bit of Mommy’s time out?  The wine that I chose comes beautifully presented for gift giving.  Treat your favorite mommy to a time out soon!

Mommy's time out Pinot GrigioNote:  I received this bottle of wine in exchange for mentioning the company in my article.  I only recommend products to my readers that I feel they will enjoy.  I highly recommend this wine. I think you will really like it!

Yield: 2

Pan Fried Swai with Indian Spices

Pan Fried Swai with Indian Spices
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes


  • 1 lb farm raised swai
  • 1/2 Tbsp sweet smoked paprika
  • 1/2 Tbsp ground cumin seed
  • 1/4 tsp turmeric
  • Kosher salt and freshly ground cracked black pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp butter
  • Directions
  • Heat the oil in a large frying or saute pan.
  • Meanwhile liberally sprinkle the paprika and cumin on both sides of the fish fillets, while less liberally sprinkling the turmeric. Then sprinkle both sides with Kosher salt and freshly ground black pepper.
  • When the oil is hot, add the fish to the pan and cover. Cook for 2 minutes on a side, then flip and cover again and cook an additional 2 minutes on the other side. If the fillets are thick, cut in the thick part with a night to check if the fish is white and flaky on the inside. If the fish is still pink or translucent in the thickest part, continue cooking for approximately 2 more minutes, flipping back to the other side for the last minute.
  • Serve over or next to rice with a vegetable.


  1. In a small bowl, combine the paprika, cumin seed and turmeric. Liberally sprinkle the fish with the spice blend and then season both sides with Kosher salt and cracked black pepper.
  2. Heat the butter and oil in a large frying pan.
  3. When the oil is hot, add the fish to the pan and cover. Cook for 2 minutes on each side, then turn, cover again and cook an additional 2 minutes on the other side.
  4. Check the thickest part of the fish to test doneness. The fish should not be pink or translucent in the middle. but a more opaque color. If the thickest part is still under done, cook an additional couple of minutes.
  5. Serve with steamed vegetables and a tossed salad.

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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