Class Act Fishing
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Parmesan Crusted Flounder Meuniere
Parmesan Crusted Flounder Meuniere

When it comes to cooking fish, many people find themselves stuck on one go-to fish that works with the preparation method they’ve mastered. Mix it up. Just because a recipe says salmon, that shouldn’t always be your choice. Be flexible enough that you base your recipe on something new from time-to-time.

This recipe is great for flounder, but can be changed for your favorite (or most readily available) type of fish!

Parmesan Crusted Flounder Meunière (serves 6)

Ingredients

  • 2 lbs skinless, boneless flounder filets
  • 16 trimmed asparagus spears
  • 2 tbsp drained capers
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 tbsp chopped parsley
  • 1/2 lb Louisiana jumbo lump crabmeat
  • 2 tbsp butter
  • 4 tbsp olive oil
  • vegetable oil spray
  • salt and pepper
  • 2 cast iron skillets

Preparation

Fry the capers in 2 tablespoons of olive oil on medium high heat until crispy. (They are like buds, so they’re done when they’re open.) Drain well. Cook the asparagus in salted boiling water for 3 minutes and shock in iced water. Season the filets lightly with salt and pepper. Spray filets liberally with vegetable spray and dredge liberally in grated Parmesan. Preheat 2 large cast iron skillets. Add a tablespoon each of oil and butter. Place the flounder, cheese side down, in the skillets. Cook on medium heat for 3 minutes and – very important – don’t turn until a golden brown crust forms. Use a spatula to lift edge to check if brown. Turn and continue cooking for an additional 3 minutes. Transfer to 2 pie tins or baking sheet and put it in a 250-degree oven. Drain the oil from the skillet and place it back on the fire on medium-to-high heat. Add 2 tablespoons of butter. Stir until butter browns and foams. (Don’t let it burn.) Add the parsley and crabmeat and remove from heat. Heat asparagus and divide it onto four plates. Place the flounder on top of the asparagus spears, sprinkle with the fried capers, and spoon the brown butter over the fish.

 




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