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I'm happiest when the food I make becomes a backdrop to a lively conversation. When I'm not cooking, I'm traveling or dreaming about travel. Come sit with me, and enjoy! Read more here.

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« paul's 'big night' timpano | Main | no more crumby crab cakes »
Sunday
Jun012008

going fishing? try fish meuniere with capers

I had been planning a fishing trip to Alaska with my dad and brother when a small cut on my dad’s hand turned into a infection, sending him to the hospital. Thankfully, he was fine. But the trip was called off.

This was sad because the three of us had prepared for weeks. Both my dad and brother are great cooks and they had planned every dinner except one. For that dinner, Dad challenged me to make a delicious meal from our fresh catch of char or trout (char is in the trout family but tastes more like salmon). He gave me a list of ingredients he would have on hand and said I would need to cook on a propane burner or on the campfire.

I turned to the French for inspiration and found the classic recipe, fish meuniere (muh-NYAIR), which can be prepared in about 10 minutes. The bright flavors of lemon and capers accent the fish flavor beautifully and the brown butter adds a savory, satisfying element.

I didn’t get to go to Alaska, but found this great recipe, which Dad, who is better now, can make at home while planning for our next trip next year.

Fish Meuniere with Capers for Dad

Serves 2

2 8-ounce pieces of char (skin on is fine)
1 tablespoon butter
1/2 cup flour
salt and pepper

Brown butter sauce

2 tablespoons butter
Juice from 1/2 lemon
As many capers as you want

Season the filets with salt and pepper and leave them sit for five minutes until the filets glisten with moisture (the salt will draw out the moisture). Julia Child recommends this technique so that the flour will coat the fish more evenly.

Dredge the filets in flour so they are thinly coated.

Melt the butter in a non-stick pan until it foams. Lay the fish, skin side up on the pan and cook on medium for 4 minutes. Flip the fish and cook for another 2 minutes. Turn off the heat and cover for an additional two minutes.

To make the brown butter sauce, heat the butter in a separate pan and cook until it turns to a nutty color. Turn off the heat and add lemon juice and capers.

Plate the fish and pour the sauce over the fish. Voila, fish meuniere!

This recipe is also great with trout.

fish meuniere

Reader Comments (9)

Aww, what a bummer that you couldn't take in the fishing trip but I'm glad pops is OK.

Angela, you did the trout justice and served it up with a simple, classic sauce.

This is worthy of a couple of bottle of wine

June 1, 2008 | Unregistered CommenterPeter M

What a great way to make fish!
Glad to know your Dad's Ok. He must have loved this dish!

June 1, 2008 | Unregistered CommenterLiliana

Thanks, Peter! It was definitely a bummer we couldn't go but we're already planning for next year. Can't wait!

Liliana: I'm glad you like the recipe. Thanks for the kind wishes for my dad!

June 3, 2008 | Unregistered CommenterAngela

This recipe looks so delicious (and simple)! I am going home to northern Michigan in a few weeks and I've been trying to think of a good way to prepare Great Lakes fish while I'm up there. I will have to try this recipe. Thanks!

June 3, 2008 | Unregistered Commentervirginiafoodie

Looks fab. I love meuniere. It's good on some white fish too like Barramundi from Australia. I was actually looking at a website on Ketchikan. I really want to see some grizzlys! From a safe distance of course. Hope your dad is better.

June 4, 2008 | Unregistered CommenterTaste

OH MY... this is one w/ many of my favorite ingredients. fish, capers and butter. this looks amazing.

June 4, 2008 | Unregistered CommenterWe Are Never Full

Thanks, Amy! Agreed. You almost can't go wrong with those ingredients -- pure, simple, and dee-lish!

June 4, 2008 | Unregistered CommenterAngela

I am glad your dad is feeling better, that is terrible! Bummer about the trip though - you are gonna have to reschedule that one! But your recipe looks so tasty Angela!

Thanks, Virginia Foodie! I hope you have a great trip to Michigan!

Taste: Thanks for the Barramundi recommendation. I'll definitely check it out. I hope you get to go to Ketchikan soon to see the grizzly bears!

Jenn: Thanks! Dad is doing great. We're already rescheduling for next spring. Can't wait!

June 5, 2008 | Unregistered CommenterAngela

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