Trout Meuniere
"Nice trout recipe."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Fish
- 4 (6 ounce) skinless trout fillets (may use sole, tilapia, etc)
- salt
- pepper
- 1⁄2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
-
Sauce
- 4 tablespoons unsalted butter (cut into 4 pieces)
- 2 tablespoons capers, rinced and minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh parsley
- salt
- pepper
directions
- Heat oven to 200F and place a heatproof platter in the oven.
- Pat the trout dry.
- Let the fish stand about 5 minutes, until it glistens.
- Combine flour, salt, and pepper. Dredge the fish in the flour mixture and remove excess. flour.
- In a 12in. skillet heat 1 tablespoon oil over medium-nigh heat.
- Melt 1 tablespoon butter in the hot oil.
- Lay2 of the fillets in the pan and cook approximately 3 minutes, until the fish is golden.
- Gently flip the fish (use two spatulas for support).
- Cook about 2 minutes until the fish flakes when prodded with a knife.
- Place the cooked fillets in the oven and wipe the skillet clean.
- Repeat with remaining fish.
- With the skillet clean, melt the butter over medium-high heat.
- Cook the butter until golden brown, swirling constantly (should take about 1 1/2 minutes).
- Remove from heat.
- Mix in the capers, lemon juice, and parsley and season with salt and pepper.
- Serve over the fish w/ lemon wedges.
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RECIPE SUBMITTED BY
<p>Raised and still live in N. Indiana. Trying to avoid eating out while working second shift.</p>
