TILAPIA MEUNIER
A classic meunier is simply a mild white fish seasoned and lightly dredged in flour, sauteed in butter and garnished with chopped parsley. In this recipe, the addition of lemon brightens the flavor. A handful of toasted stale breadcrumbs can be added to the lemon-butter mixture to create a slightly more substantial sauce with a note of toasty flavor.
Provided by SmHerndon
Categories Tilapia
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse fillets and pat dry. In small bowl combine flour, salt, pepper and thyme. Pour the dry mixture out onto a plate and dredge each fillet, lightly covering all surfaces; set aside. Cut stick butter into 1 oz. pats; set aside.
- Heat 1/3 of oil in large skillet over medium-high heat. Place 2 fillets (or more, just don't crowd skillet surface) in skillet and saute for several minutes on each side. Remove fillets from skillet, place on plate, and sprinkle with 1/3 parsley. Set in your oven as the remaining heat of fillet will crisp the fresh parsley. Repeat until all fillets are cooked.
- Pour off the oil and wipe skillet dry. Return skillet to heat and begin melting butter, 1 oz at a time until bubbling hot, but not brown. Quickly add the lemon juice and slices (capers if using); stir gently in the skillet until combined and warm. Pour over fillets and serve.
Nutrition Facts : Calories 360.9, Fat 24.4, SaturatedFat 11.4, Cholesterol 103.2, Sodium 977.2, Carbohydrate 10.2, Fiber 0.9, Sugar 0.5, Protein 26.6
EASY SOLE MEUNIERE (BAREFOOT CONTESSA)
This is a VERY good, simple Meuniere. Sometimes I use tilapia...I think you can use almost any kind of firm white fish. Be sure to use kosher salt, there is a difference. And I think the lemon zest really adds to the dish. I also add a few splashes of white wine and sometimes add capers at the end.
Provided by Scoutie
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F.
- Have 2 heat-proof dinner plates ready.
- Combine the flour, 1 teaspoon salt, and 1 teaspoon pepper in a large shallow plate.
- Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown.
- Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter.
- Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side.
- While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan.
- Carefully put the fish filets on the ovenproof plates and pour the sauce over them.
- Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets.
- When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
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