SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)
Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive Dover sole, but swai is the perfect substitute for the budget-conscious gourmet. Bon appetite, mes amis!
Provided by OSuzyQ
Categories French Recipes
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
- Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
- Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
- Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 13.3 g, Cholesterol 86.3 mg, Fat 18.7 g, Fiber 0.5 g, Protein 18.1 g, SaturatedFat 8.9 g, Sodium 190.9 mg, Sugar 0.4 g
SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)
Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive Dover sole, but swai is the perfect substitute for the budget-conscious gourmet. Bon appetite, mes amis!
Provided by OSuzyQ
Categories French Recipes
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
- Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
- Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
- Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 13.3 g, Cholesterol 86.3 mg, Fat 18.7 g, Fiber 0.5 g, Protein 18.1 g, SaturatedFat 8.9 g, Sodium 190.9 mg, Sugar 0.4 g
JULIA'S SOLE MEUNIERE
Perfect recipe from Julia's Kitchen Wisdom book. Do not overcook; if the fish flakes, it is overdone.
Provided by Sageca
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season the fish with salt and pepper and turn in flour, shaking off excess.
- -Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside. Lay in the fillets and saute for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
- -Remove to a hot platter and sprinkle minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come - or use a fresh pan).
- -Heat remaining butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.
Nutrition Facts : Calories 347.6, Fat 17.9, SaturatedFat 8.8, Cholesterol 177.2, Sodium 1613.1, Carbohydrate 3.7, Fiber 0.5, Sugar 0.1, Protein 41.3
SEA SCALLOPS WITH SAUCE MEUNIERE
Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Quick and easy recipe.
Provided by BecR2400
Categories European
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Rinse scallops in cold water; pat dry with paper towels.
- In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
- Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
- Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
- Add the wine and cook for 1 minute more.
- Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
- Serve hot with a generous squeeze of fresh lemon.
SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)
Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive Dover sole, but swai is the perfect substitute for the budget-conscious gourmet. Bon appetite, mes amis!
Provided by OSuzyQ
Categories French Recipes
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
- Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
- Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
- Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 13.3 g, Cholesterol 86.3 mg, Fat 18.7 g, Fiber 0.5 g, Protein 18.1 g, SaturatedFat 8.9 g, Sodium 190.9 mg, Sugar 0.4 g
SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)
Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive Dover sole, but swai is the perfect substitute for the budget-conscious gourmet. Bon appetite, mes amis!
Provided by OSuzyQ
Categories French Recipes
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
- Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
- Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
- Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 13.3 g, Cholesterol 86.3 mg, Fat 18.7 g, Fiber 0.5 g, Protein 18.1 g, SaturatedFat 8.9 g, Sodium 190.9 mg, Sugar 0.4 g
SOLE MEUNIERE WITH BROWNED BUTTER CAPER SAUCE
Mmmmmm....browned butter sauce. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.
Provided by Sandi From CA
Categories European
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Season flour with salt and pepper to your preference, then dredge fillets in the mixture, shaking off any excess.
- Heat 2 tablespoons clarified butter in a large saute pan. When heated, place fillets in pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer to a platter; sprinkle with parsley, then cover with foil.
- Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.
Nutrition Facts : Calories 366.4, Fat 19.8, SaturatedFat 10.7, Cholesterol 138.5, Sodium 798.8, Carbohydrate 16.6, Fiber 0.8, Sugar 0.2, Protein 29.4
SUZY'S SWAI MEUNIERE (SWAI IN LEMON BUTTER SAUCE)
Swai is light, delicately flavored Asian fish widely available in the US, and very inexpensive. Traditionally this recipe is made with the much more expensive Dover sole, but swai is the perfect substitute for the budget-conscious gourmet. Bon appetite, mes amis!
Provided by OSuzyQ
Categories French Recipes
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk lemon juice and lemon zest together in a bowl. Mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
- Pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. Place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
- Heat a large skillet over medium heat; add butter and heat until lightly browned. Place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer fish to a plate, reserving butter in the skillet.
- Pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. Spoon sauce over fish and garnish with parsley.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 13.3 g, Cholesterol 86.3 mg, Fat 18.7 g, Fiber 0.5 g, Protein 18.1 g, SaturatedFat 8.9 g, Sodium 190.9 mg, Sugar 0.4 g
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