Tilapia Meunier Recipe
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 slighlty more substantial sauce
with a note of toasty flavor.
25 minutes 5 mins prep
- 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.
the Chef or Ask
Recipe posted: May 12, 2005
Calculated for 1
Recipe makes 6 servings
Calories from Fat
|Total Fat 22.6g
||Saturated Fat 10.8g
||Polyunsat. Fat 1.5g
||Monounsat. Fat 9.0g
||Dietary Fiber 1.5g
|Vitamin A 672mcg
|Vitamin B6 0.1mg
|Vitamin B12 1.0mcg
|Vitamin C 20mg
|Vitamin E 1mcg