This was super yummy! I've made an other meuniere recipe that uses MUCH more butter and has MANY more calories but this recipe is honestly better, regardless of the health benefits. I used tilapia instead of striped bass and it had a great flavor.
Striped Bass Meunière
Meunière refers to a classic preparation of lightly seasoned fish dredged in flour and cooked in butter. Any firm-fleshed white fish will work well in this recipe; try halibut or mahimahi. Serve with rice to soak up the piquant sauce.
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- Calories: 258
- Calories from fat: 35%
- Fat: 9.9g
- Saturated fat: 4.6g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 1.6g
- Protein: 32.1g
- Carbohydrate: 7.7g
- Fiber: 0.3g
- Cholesterol: 156mg
- Iron: 2mg
- Sodium: 493mg
- Calcium: 48mg
- 1/2 cup all-purpose flour
- 1/2 cup 2% reduced-fat milk
- 4 (6-ounce) striped bass fillets
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons butter, divided
- 1/4 cup minced shallots
- 1/4 cup white balsamic vinegar
- 1/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 1. Place flour in a shallow dish. Place milk in another shallow dish. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Working with one fillet at a time, dredge fish in flour, shaking off excess. Dip fish into milk, allowing excess to drip off; dredge again in flour. Set aside. Repeat procedure with remaining fish, flour, and milk.
- 2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon butter to pan, swirling until butter melts. Add 2 fillets to pan; reduce heat to medium, and cook 4 minutes on each side or until golden brown and fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Repeat procedure with remaining 1 tablespoon butter and the remaining 2 fillets. Remove fish from pan; keep warm.
- 3. Increase heat to medium-high. Add shallots and remaining 1/4 teaspoon salt to pan; sauté 1 minute or until tender. Add vinegar and broth; simmer 1 minute. Add parsley and remaining 1/4 teaspoon pepper. Spoon sauce over fish.
- Wine note: This polished preparation with its savory butter flavors needs a light, crisp, unoaked white wine that will act as the "lemon" to balance the flavors of the fish. Patient Cottat Sauvignon Blanc 2006 Vin de Pays du Jardin de la France is a standout and a steal at $13. —Karen MacNeil
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