Ingredients
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6
-
2
-
3
-
1/2
-
1/2
-
2
-
3
-
1
-
3
-
1
-
-
-
-
-
Directions
Tilapia Meunier,A classic meunier is simply a mild white fish seasoned and lightly dredged in flour, sauteed in butter and garnished with chopped parsley. In this recipe, the addition of lemon brightens the flavor. A handful of toasted stale breadcrumbs can be added to the lemon-butter mixture to create a slightly more substantial sauce with a note of toasty flavor.,Great recipe. But for some arcane French reason, doesn’t the addition of capers to the sauce make this “Tilapia Grenobloise?”,This had a great flavor! However I was multitasking and used 1/2 cup lemon juice by mistake – we had to scrape off the sauce and lovely thin breading. Even with that the fish had a good flavor, and the coating was beautiful. Will definitely make it again, and leave a proper review with stars next time 😀
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Steps
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1
Done
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Rinse Fillets and Pat Dry. in Small Bowl Combine Flour, Salt, Pepper and Thyme. Pour the Dry Mixture Out Onto a Plate and Dredge Each Fillet, Lightly Covering All Surfaces; Set Aside. Cut Stick Butter Into 1 Oz. Pats; Set Aside. |
|
2
Done
|
Heat 1/3 of Oil in Large Skillet Over Medium-High Heat. Place 2 Fillets (or More, Just Don't Crowd Skillet Surface) in Skillet and Saute For Several Minutes on Each Side. Remove Fillets from Skillet, Place on Plate, and Sprinkle With 1/3 Parsley. Set in Your Oven as the Remaining Heat of Fillet Will Crisp the Fresh Parsley. Repeat Until All Fillets Are Cooked. |
|
3
Done
|
Pour Off the Oil and Wipe Skillet Dry. Return Skillet to Heat and Begin Melting Butter, 1 Oz at a Time Until Bubbling Hot, but not Brown. Quickly Add the Lemon Juice and Slices (capers If Using); Stir Gently in the Skillet Until Combined and Warm. Pour Over Fillets and Serve. |
