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    Rockfish a la Meuniere

    Rockfish a la Meuniere

    This week we have a shipment of rockfish from the Chesapeake Bay. Also known as striped bass, rockfish is one of the most prized fish from the eastern seaboard. The fish has mild to medium flavor, and a large white flake. Rockfish is a versatile fish that takes well to most cooking methods, though its flakey needs makes it better suited the pan or oven than to grilling.

    As we continue our Lenten journey through cuisines with a strong Catholic it is time for a stop off in a country with a revered cuisine rich in seafood: France. Many classic french dishes originated as peasant food. This week I am suggesting such a technique for our rockfish. A la Meuniere is a classic presentation involving a floured white fish finished in brown butter, lemon, and parsley. Its simple and clean flavors make it an approachable and easy to put together meal. In its true form the fish should be sauteed in clarified butter, which will take just a few additional minutes to prep, however in a pinch you can use vegetable oil.

    Rockfish a la Meuniere

    Serves: Two

    Prep Time: 5 minutes
    Cook Time: 15 minutes

    • 2 Rockfish filets
    • ½ cup milk
    • 1 cup all purpose flour
    • 2 tablespoon clarified butter, or vegetable oil
    • 4 tablespoons unsalted butter
    • ½ a lemon
    • 1 tablespoon chopped parsley
    • Salt and pepper to taste.

    Heat a non-stick or all metal saute pan on medium high heat. Fill a small mixing bowl with milk and another with flour. Season flour lightly with salt and pepper. Dredge fish in flour before dipping and milk. Shake excess milk from the fish before dredging again in flour.

    Add the clarified butter to the pan, once hot add fish and reduce heat to medium. Cook until golden brown on both sides and fish is cooked through and flakey, about four minutes a side. Once fish is finished remove from pan and add the whole butter to the pan stirring occasionally. As soon as butter has begun to brown add the juice of half a lemon and the parsley. Serve immediately and garnish each filet with several spoonfuls of meuniere sauce.


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