Red Snapper Or Other White Fillets Meunière Recipes

FISH IN BUTTER SAUCE (FISH MEUNIèRE)

Steps:

• Pat fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.
• Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
• Place the fillets in the pan and cook 2-4 minutes. Don't touch the fillets until they're ready to flip.Note: Thin fillets like flounder will need to cook approx. 2 minutes per side, Dover sole 2-3 min per side, cod + halibut 4 min per side.
• Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release- give them another 30 seconds. They'll release when they've finished cooking.
• Cook fish another 2-4 minutes until done.(See note above for cook time.)
• Divide the 1 TB butter over both fillets. Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
• Reduce heat to medium. Add the wine to the pan, and allow it to reduce for about a minute. Add the remaining butter and lemon juice and stir with a wooden spoon. Add half the herbs and stir again.
• Optionally, cut remaining lemon in half. Turn heat to high, and set lemon cut-side down on the hot pan. Char 2-3 minutes until the cut side is charred.
• Serve fish hot with pan sauce, remaining herbs, and optional capers and lemons.

SNAPPER MEUNIERE

Steps:

• For the Emeril's original essence: Combine all the ingredients thoroughly and store in an airtight jar or container.
• For the snapper meuniere: Preheat the oven to 200 degrees F.
• Season the snapper fillets with the salt and 1 teaspoon Emeril's original essence. Reserve the remaining essence for another use. Lightly dredge the seasoned snapper in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time, and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
• Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.

CLASSIC SOLE MEUNIèRE

Steps:

• For fish:
• Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
• Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
• For sauce:
• Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.