Poisson Meunière Recipe

Time30m

Serves4

Pan-Seared Gulf Fish, Creole Meunière

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Ingredients

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1
Prepare the Fish
Rinse the Gulf fish fillets under cold water and pat them dry with paper towels.
2
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.
3
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.
4
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.
5
Serve
Drizzle the Meunière sauce over the pan-seared fish fillets and serve immediately.