Striped Bass Meunière

Name: Striped Bass Meunière
Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce)
Ingredients: ½ cup all-purpose flour; ½ cup 2% reduced-fat milk; 4 (6-ounce) striped bass fillets; ½ teaspoon salt, divided; ½ teaspoon freshly ground black pepper, divided; 2 tablespoons butter, divided; ¼ cup minced shallots; ¼ cup white balsamic vinegar; ¼ cup fat-free, less-sodium chicken broth; 2 tablespoons chopped fresh parsley

6 Ratings
5 Reviews

Meunière refers to a classic preparation of lightly seasoned fish dredged in flour and cooked in butter. Any firm-fleshed white fish will work well in this recipe; try halibut or mahimahi. Serve with rice to soak up the piquant sauce.

By Lorrie Hulston Corvin

Recipe by Cooking Light December 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

4 servings (serving size: 1 fillet and 2 tablespoons sauce)

Nutrition Info

Directions

Step 1
Place flour in a shallow dish. Place milk in another shallow dish. 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.

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Step 2
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon butter to pan, swirling until butter melts. 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. Remove fish from pan; keep warm. Repeat procedure with remaining 1 tablespoon butter and the remaining 2 fillets. Remove fish from pan; keep warm.
Step 3
Increase heat to medium-high. Add shallots and remaining 1/4 teaspoon salt to pan; sauté 1 minute or until tender. Add vinegar and broth; simmer 1 minute. Add parsley and remaining 1/4 teaspoon pepper. Spoon sauce over fish.
Step 4
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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

258 calories; calories from fat 35%; fat 9.9g; saturated fat 4.6g; mono fat 2.7g; poly fat 1.6g; protein 32.1g; carbohydrates 7.7g; fiber 0.3g; cholesterol 156mg; iron 2mg; sodium 493mg; calcium 48mg.

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epestrad

03/23/2011

This was super yummy! I've made an other meuniere recipe that uses MUCH more butter and has MANY more calories but this recipe is honestly better, regardless of the health benefits. I used tilapia instead of striped bass and it had a great flavor.

LauraLeigh8

06/08/2010

I made this with sole instead of grouper and it was very good. I especially enjoyed the tangy sauce. I served with Herbed Basmati Rice (also from Cooking Light) and sliced heirloom tomatos. By the way, I think the sauce would be fantastic spooned over a perfectly seared steak.

ssolo7752

10/14/2009

Compared to other fish recipes I've made, I wouldn't rate this as a top pick, but worth another try. I used grouper, as bass wasn't available, and it worked well. I usually like lemon with my fish, but the sauce was tasty enough I didn't need it.

cjmelt76

06/05/2009

I also used tilapia and it turned out great! Substituted fat free 1/2 and 1/2 for the 2% milk and fresh basil for the parsley. Served with roasted red potatoes and roasted Brussels sprouts.

bostonsmaman

12/02/2008

Very good! I used tilapia b/c it was on hand, so a blander fish will need more seasoning (unlike striper). I used buttermilk for a thicker consistency w/out the fat and it made a nice coating--albeit not as fluffy/wrinkly as the pic. We served it with steamed lemon-pepper broccoli and basmati rice. The sauce was very unique and quick. A nice, light dinner after the heavy holidays.

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Striped Bass Meunière

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Striped Bass Meunière

Striped Bass Meunière

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (5)

All Reviews for Striped Bass Meuni&egrave;re

All Reviews for Striped Bass Meunière