Rinse the Gulf fish fillets under cold water and pat them dry with paper towels.

Prepare the Fish

In a shallow dish, mix the flour, salt, and black pepper. Dredge each fish fillet in the flour mixture, shaking off any excess.

Season and Dredge

In a large skillet, heat the olive oil over medium-high heat. Add the dredged fish fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the fish from the skillet and keep warm.

Pan-Sear the Fish

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the chopped parsley and lemon juice.

Make the Meunière Sauce

Drizzle the Meunière sauce over the pan-seared fish fillets and serve immediately.

Serve

Gulf fish fillets (e.g., redfish, flounder)

All-purpose flour

Salt

Black pepper

Olive oil

Butter

Garlic, minced

Fresh parsley, chopped

Lemon juice

Poisson Meunière

Make Poisson Meunière Recipe in just 30m. Pan-Seared Gulf Fish, Creole Meunière

Poisson Meunière Recipe

Frequently paired with

Local Coupons