Fish meuniere


Gary Duke

Alley Oops

8 fish fillets, pretty much any white fish will work for the recipe.

salt and pepper

1 cup flour

2 tablespoon butter

2 tablespoon olive oil

1/3 cup white wine

2 tablespoon fresh lemon juice

6 tablespoons butter, cold

2 tablespoons parsley

1. Using dry fish fillets, salt and pepper each one and dredge in flour (season flour with one teaspoon of salt and pepper)

2. In skillet heat the olive oil and butter and brown the fish on each side (about 3 minutes on each side) remove from skillet and keep warm.

3. In same skillet add the caper and toast for just a few seconds( you might need to add a little more butter in the skillet is dry), add the wine and lemon juice and cook for 2 more minutes.

4. Lower the heat and add the butter, one tablespoon at a time till melted. Add the parley and drizzle sauce over the fish. Serve over rice or pasta

close video ad
Unmutetoggle ad audio on off