Acadian Redfish Meuniere with Long-Grain Rice & Asparagus
Meuniere is a classic New Orleans seafood preparation that involves dredging fish in flour and then serving it with a browned butter and lemon sauce. Although it’s usually prepared with trout, this preparation works swimmingly on Acadian redfish, a deep-water fish native to New England and named for its gorgeous red skin. Its flesh is flaky-soft and has a subtle sweet flavor, so it’s a great fit for pan-frying in bold Cajun spices, like smoked paprika, celery seed and cayenne. The fish is served with a bed of herbed white rice and green asparagus hit with drizzle of lemon to bring out its rich springy flavor.