Poisson Meunière Recipe

Inspired by Jubans Restaurant & Bar

Time30m

Serves4

Pan-Seared Gulf Fish, Creole Meunière

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Cooking Instructions

Prepare the Fish

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

Season and Dredge

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

Pan-Sear the Fish

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.

Make the Meunière Sauce

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.

Serve

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