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

poisson meunière

Recipe information

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