Compared to other fish recipes I've made, I wouldn't rate this as a top pick, but worth another try. I used grouper, as bass wasn't available, and it worked well. I usually like lemon with my fish, but the sauce was tasty enough I didn't need it.
Striped Bass Meunière
ssolo7752 Posted: 10/14/09
bostonsmaman Posted: 12/02/08
Very good! I used tilapia b/c it was on hand, so a blander fish will need more seasoning (unlike striper). I used buttermilk for a thicker consistency w/out the fat and it made a nice coating--albeit not as fluffy/wrinkly as the pic. We served it with steamed lemon-pepper broccoli and basmati rice. The sauce was very unique and quick. A nice, light dinner after the heavy holidays.
cjmelt76 Posted: 06/06/09
I also used tilapia and it turned out great! Substituted fat free 1/2 and 1/2 for the 2% milk and fresh basil for the parsley. Served with roasted red potatoes and roasted Brussels sprouts.
LauraLeigh8 Posted: 06/09/10
I made this with sole instead of grouper and it was very good. I especially enjoyed the tangy sauce. I served with Herbed Basmati Rice (also from Cooking Light) and sliced heirloom tomatos. By the way, I think the sauce would be fantastic spooned over a perfectly seared steak.
epestrad Posted: 03/24/11
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.