Striped Bass Meunière

Name: Striped Bass Meunière
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 2 Tbsps butter, divided; 59 milliliters fat-free, less-sodium chicken broth; 118 milliliters all-purpose flour; 2 Tbsps chopped fresh parsley; 118 milliliters 2% reduced-fat milk; 1 teaspoons salt, divided; 59 milliliters minced shallots; 680 grams striped bass fillets; 59 milliliters white balsamic vinegar

Striped Bass Meunière might be just the main course you are searching for. One portion of this dish contains roughly 33g of protein, 10g of fat, and a total of 303 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pepper, balsamic vinegar, striped bass fillets, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place flour in a shallow dish.

Ingredients you will need

All Purpose Flour

Place milk in another shallow dish.

Ingredients you will need

Milk

Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Working with one fillet at a time, dredge fish in flour, shaking off excess. Dip fish into milk, allowing excess to drip off; dredge again in flour. Set aside. Repeat procedure with remaining fish, flour, and milk.

Ingredients you will need

Pepper

All Purpose Flour

Fish

Milk

Salt

Dip

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Add 1 tablespoon butter to pan, swirling until butter melts.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add 2 fillets to pan; reduce heat to medium, and cook 4 minutes on each side or until golden brown and fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Remove fish from pan; keep warm. Repeat procedure with remaining 1 tablespoon butter and the remaining 2 fillets.

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Butter

Fish

Equipment you will use

Frying Pan

Remove fish from pan; keep warm.

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Fish

Equipment you will use

Frying Pan

Increase heat to medium-high.

Add shallots and remaining 1/4 teaspoon salt to pan; saut 1 minute or until tender.

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Shallot

Salt

Equipment you will use

Frying Pan

Add vinegar and broth; simmer 1 minute.

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Vinegar

Broth

Add parsley and remaining 1/4 teaspoon pepper. Spoon sauce over fish.

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Parsley

Pepper

Sauce

Fish

Wine note: This polished preparation with its savory butter flavors needs a light, crisp, unoaked white wine that will act as the "lemon" to balance the flavors of the fish. Patient Cottat Sauvignon Blanc 2006 Vin de Pays du Jardin de la France is a standout and a steal at $ Karen MacNeil

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White Wine