Quickie Flounder Meunière
Servings
4Serving size
4 ounces fish with sauceThis recipe can be multiplied but does not make very good leftovers.
Serve with Jasmine Rice or Savory Lemon Rice or Savory Quinoa
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Ingredients
| 16 ounces, boneless Fresh flounder (4 4-ounce filets) |
| 1/8 tsp. Salt |
| 1/2 cup Enriched all purpose white flour (or garbanzo flour) |
| 2 Tbsp. Unsalted butter (divided) |
| 1 Tbsp. Olive oil |
| 2 Tbsp. Fresh parsley (chopped) |
| 1 fruit (2-1/8 inch dia) Lemons, raw (sliced) |
| 1 to taste Black pepper |
Instructions
Sprinkle the filets with salt and dredge with flour, shaking off any excess.
Heat 1 tablespoon of butter and the olive oil over medium-high heat until it foams.
Add the filets and cook for approximately 4 minutes on each side or until golden brown, keeping a close eye on the heat.
Remove to a plate and keep warm.
Reduce the heat slightly and add the remaining 1 tablespoon of butter, the parsley, and lemon slices.
Cook 2 - 3 more minutes until well blended.
Spoon over the filets and serve.
Serve this recipe with one of these starch side dishes.
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Savory Lemon Rice
Place a medium sauce pan over high heat. Add the water, chicken stock and salt. Place the whole clove of garlic in the water. When the liquid boils, stir in the brown rice, lemon zest and lemon juice. Reduce heat to medium-low and simmer, partially covered, for about 25 –…
Savory Quinoa
Place the olive oil in a medium sauce pan over medium high heat. Add the shallot and garlic. Cook, stirring frequently, for about 3 minutes. Add the celery and cook for another 2 minutes. Add the quinoa, salt and pepper. Cook, stirring continuously, for about 1 minute. Add the chicken…
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Serve this recipe with one of these vegetable side dishes.
Green Beans with Honey Mustard Vinaigrette
Combine the vinegar, olive oil, 2 tablespoons water, Dijon mustard, honey, and salt in a mixing bowl. Place in the refrigerator to chill. Whisk occasionally. Place the water in a medium stock pot and set a steamer basket inside the pot. Place the pot on the range over high heat.…
Mustard Vinaigrette Green Beans
Place the water in a medium pot fitted with a steamer basket over high heat. Add the green beans and cover. Cook for about 10 minutes until tender. While the beans are cooking, place the olive oil, vinegar, mustard, water, salt, pepper and tarragon in a medium mixing bowl. Whisk…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Meunière is a lovely French term which comes from “à la meunière,” literally, “in the manner of a miller’s wife,” meaning a light dusting of flour. In practical terms it means rolled lightly in flour and sautéed in butter. This is a classic French dish, which is not only tasty, but dead simple. Any fairly firm white fish lends itself well to this technique.
Using frozen fish fillets tends to make this a very budget friendly dish. While fresh fish is lovely, if you live inland the price and the carbon footprint both should make you take a second look at frozen fish.