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Fish Meuniere Style

2 tablespoon canola or grape seed oil
4 each fresh flaky filet of fish like trigger, yellowtail, or flounder (no skin, all bones removed)
Flour for dredging
Salt and pepper
3 tablespoons butter
2 tablespoons fresh Italian parsley, chopped fine
Juice of 1 lemon
1.5 tablespoons capers


Heat the pan on medium heat. Add the oil, dredge and season the fish and shake off excess. Sauté the fish in the oil on both sides, place on a plate, pour out the oil. Place the butter in the pan, allow to brown. Add the parsley, lemon, capers and season with salt and pepper.