Fish Meuniére

Sample Recipe

2 Tbsp butter
1 cup flour
8 oz. fish fillets (either Tilapia, Snapper, or Grouper)
4 oz. white wine
4 drops of fresh lemon juice
3 oz. Bordelaise sauce
2 tsp. fresh chopped parsley
salt, pepper, granulated garlic (to taste)

In sauté pan; melt butter, season flour with salt, pepper and garlic. Dust fish in flour and cook in butter (3 minutes on each side). When fish is flaky remove to serving dishes. In same sauté pan, pour wine and let reduce for 3 minutes. Squeeze in 4 drops lemon juice and let cook for 1 minute. Add bordelaise sauce and cook until mixture comes to a boil. Turn off heat and add parsley. Stir and pour sauce over fish.

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