Thursday, March 4, 2010

Lemon aid...

After eating in restaurants or doing takeout for almost a week solid, I am quite relieved to cook at home again. I'm going to try to eat more fish and maybe even doing some vegetarian dishes. First up was swai done meunière style. A traditional French meunière is done with sole. I remember the first time I saw sole meunière on a menu. I couldn't pronounce it and the first thing that came to mind was that other word for fertilizer. Not a good association when thinking about food. I'm not sure if I was supposed to add shallots to the sauce but I'm glad I did. The carmelized taste of the shallots added a whole new dimension. I'm also a big fan of lemons so this dish is right up my alley. Tonight I served it with steamed brown rice and roasted asparagus.

Swai Meunière

4 boneless/skinless fish fillets, rinsed in cold water and dried well with paper towels
1 tbsp vegetable or olive oil
Salt and pepper
1/4 cup of flour
1 shallot (about 2-3 tbsp), chopped small or fine
3 tbsp unsalted butter
2 lemons, zest of one and juice of two (about 4 tbsp of juice)
3 tbsp minced parsley

Lightly salt and pepper one side of the fish.
Put the flour and fish in a Ziploc bag. Zip up the bag and shake it all up until the fish is evenly coated with flour.
Remove the fish from the Ziploc, shaking off any excess flour and set aside on a plate.

Heat one to two tablespoons of oil in a large pan over medium-high heat. When oil is glistening, add the fish. You may have to do two batches if your fish doesn't all fit into the pan at once. Sear the fish about 2 1/2 to 3 minutes a side, depending on how thick your fillets are. Set aside on a serving platter and cover with foil.

In the same pan, add the butter, shallots and a 1/4 teaspoon of salt. Cook over medium heat, stirring constantly for about 3 minutes. The butter and shallots will both start to brown. Turn off the heat and add the lemon zest, juice and parsley.
Stir everything together until combined.
Spoon sauce over the fish and serve immediately.

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1 comment:

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