|2 servings||calories per servings 580||protein serving 31 g||carbs per serving 70 g||total fat per serving 20 g|
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.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||70 g|
|Dietary Fiber||4 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
While rice cooks, place a sauté pan over medium heat. Add bouillon cube and 4 cups water.
MISE EN PLACE
• Discard bottom 1-inch of asparagus.
• Juice one lemon. Cut remaining lemon into wedges.
• Pick and chop parsley leaves.
• Reserve 1/2 cup broth.
• Add asparagus to remaining broth. Increase heat to medium. Cook until asparagus is tender and bends easily, 6-8 minutes.
While asparagus cooks:
• On a plate, combine flour, Cajun seasoning and 1/4 teaspoon kosher salt.
• Reserve 1 tablespoon seasoned flour.
• Dredge fish in remaining flour.
• Place a small saucepan over medium heat. Add butter. Cook until butter is golden-brown and smells nutty, about 2 minutes.
• Sprinkle with reserved seasoned flour. Cook, whisking, until flour is well-incorporated.
• Whisk in reserved 1/2 cup broth.
• Reduce heat to low. Cook, stirring, until sauce thickens.
• Stir in lemon juice, tamari and vinegar. Remove from heat, and keep warm.
• Transfer asparagus to a plate. Discard broth.
• Spritz asparagus with a lemon wedge. Taste and adjust seasoning as desired with kosher salt and pepper. Cover, and keep warm.
• Return sauté pan to medium heat. Add 2 teaspoons olive oil. When oil is hot, add fish. Cook without disturbing until bottoms are golden-brown, about 2 minutes.
• Carefully flip fish. Cook without disturbing until bottoms are browned, about 2 minutes.
• Fluff parsley into rice.
• Divide fish, rice and asparagus between 2 plates. Top with sauce as desired.
• Serve with lemon wedges, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...