links

Recipes Mangia Mondays Home

Friday, May 6, 2011

guest post: tilapia meuniere from steak n' potatoes kinda gurl

hiya, friends!
so, i left for my florida adventure today,
but in my place i've asked some of my favorite bloggers to guest post!
today, i'm happy to introduce you to
i'm convinced that desi & i are blogging soul mates.
we share a lot of the same interests & she makes some darn good food!
take it away, desi!
......

Hey guys! I am honored to be doing a guest post here today on Delightfully Dowling while Kristin is out. Her food really does inspire me so I was so happy she asked me to be a guest blogger while she's out… thanks girl!

If you don’t know me, you can probably tell by my name that I like my red meats, but sometimes I like my fish too! Yes, I do like to drench it in sauce, just to take the healthy aspect away from it :) This is one of those classic, yet fancy French fish dishes that is sure to impress any fish lover. It is typically made using sole, but it is difficult to find that in my local grocery stores, so I opted for tilapia. All it takes is a simple dredging in the flour, sauteeing in the skillet, topped off with squirts of lemon juice and melted browned butter. What's not to love about this?

First you wanna season the fish on both sides with sea salt. Then dredge those fish fillets in the flour, covering on all sides and then tapping off all of the excess.
Add 2 tablespoons of melted butter to a hot skillet. I used my cast iron skillet. Sear the fish on high heat for 3 minutes and then flip. When the fish are done, they should look opaque in the center.
Remove the fish from the skillet when they are completely cooked. Set aside. Then pour the remaining butter into the hot skillet and brown that butter! Don't burn, but brown :) Don’t you just love the taste of browned butter? I do! Pour lemon juice directly on the fish and sprinkle with parlsey. Then pour the melted brown butter on top of the fish, and a beautiful froth will form.

Tilapia Meuniere
*Serves 2
  • 2 pieces tilapia (or sole)
  • 1 stick of butter, melted
  • 1/2 cup flour, for dredging
  • 1/2 a lemon
  • a handful of fresh chopped parsley
  • sea salt
Season the fish with sea salt on both sides and then dredge in the flour, covering evenly. Tap off any excess flour.
Heat a skillet on medium, adding 2 tablespoons of the melted butter into the hot skillet. Add the fish and sear on medium-high heat for three minutes and then flip. Depending on the size of the fish, you may have to cook it a bit longer. The fish should be opaque in the center. Remove the fish from the skillet when finished cooking and set aside.
Pour the remaining melted butter into the hot skillet. Cook until the butter browns, about 2 minutes or so.
Pour the lemon juice from the lemon directly on the fish and sprinkle with parsley. Top the fish with the melted butter, and a buttery lemon froth will form.
We served it with some cheesy asparagus and mushrooms! Or you could pair them with some Garlic and Lemon Roasted Asparagus, or Sauteed Green Beans with Mushrooms and Onions.


I love an easy, quick meal that appears to be so fancy, and, well, French!

Thanks again, Kristin! I loved my time here today and would love to come back anytime J

Peace, and bacon grease!


doesn't that fish look divine?
perfect for company & easy enough for a weeknight dinner!
make sure you check out
for more mouth-watering meals!

until next time,

3 comments:

  1. That looks delicious! Perfect weekend meal!

    ReplyDelete
  2. Thanks for letting me guest post today! Hope you have a fantastic time in Florida with your mama!

    ReplyDelete
  3. This sounds great! I recently got some Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I'll have to try them out in this recipe.

    ReplyDelete