Catfish Meunière
If you want to add more pescatarian recipes to your collection, Catfish Meunière might be a recipe you should try. This recipe makes 6 servings with 336 calories, 30g of protein, and 21g of fat each. For $3.12 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 25 minutes. Not a lot of people really liked this main course. Head to the store and pick up bay leaf, parsley, onion, and a few other things to make it today. 1 person were impressed by this recipe. Overall, this recipe earns a solid spoonacular score of 60%. Try Sole Meunière, Halibut Meunière, and Sole à La Meunière for similar recipes.
Prep Time:
6 mins
Cook Time:
19 mins
Total Time:
25 mins
Servings:
6
Nutrition per Serving
Calories
336
Protein
30.49g
Carbs
6.65g
Fat
20.91g
Ingredients
Original recipe (6 servings) → 6 servings
- •1 small bay leaf
- •0.5 teaspoon peppercorns
- •6 fillet catfish
- •0.5 celery
- •6 servings chives
- •6 servings creole seasoning
- •2 tablespoons flour
- •1 juice of lemon
- •0.5 cup onion
- •3 sprigs parsley
- •0.3 cup pecans
- •1.5 cup seafood stock
- •6 tablespoons butter
- •6 servings worcestershire sauce
Directions
Heat 2 tablespoons butter in a sauce pan until bubbling.
Add the vegetables, parsley, bay leaf and peppercorns, and saut until they are soft.
Add the stock and lemon juice to the vegetables and simmer for about 10 minutes.While the stock is simmering, make a roux by heating 2 tablespoons of the butter in a cast iron pan until it's sizzling, then add the flour whisking continously until the roux is a medium to dark brown.
Add the stock to the roux whisking continuously until smooth.
Add a few drops of Worcestershire.
Whisk in additional butter, if desired.
Sprinkle the fish filets liberally with the seasoning.
Heat 2 tablespoons of butter in saut pan until sizzling, then add the fish filets 2 at a time. Cook for about 5 minutes on both sides. Then serve sprinkled with toasted pecans, and sauce with the meunire.
Garnish with snipped chives, if desired.
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