Tilapia Meuniere... and a Guest Post at Delightfully Dowling!

Hey guys! Hope your weekend is starting off well! I can't wait to celebrate mother's day with my mama to show her how much I love her :)
  
Yes, I am a chicken and steak gurl, but sometimes I like my fish too! And yes, I still like to drench it in sauce, just to take the healthy aspect away from it :) This is one of those classic, yet fancy French fish dishes that is sure to impress any fish lover. It is typically made using sole, but it is difficult to find that in my local grocery stores, so I opted for tilapia. But if you can find sole near you, please do make it with that! Keep it authentic :) All it takes is a simple dredging in the flour, sauteeing in the skillet, topped off with squirts of lemon juice and melted browned butter. What's not to love about this?

First you wanna season the fish on both sides with sea salt. Then dredge those fish in the flour, covering on all sides and then tapping off all of the excess.

Add 2 tablespoons of melted butter to a hot skillet, on medium heat. I used my cast iron skillet. Sear the fish on medium-high heat for 3 minutes and then flip. Possibly more, depending on the size of your fish. When the fish is done, it should look opaque in the center.

Remove the fish from the skillet when they are completely cooked. Set aside. Then pour the remaining butter into the hot skillet and brown that butter! Don't burn, but brown :) Pour lemon juice directly on the fish and sprinkle with parlsey. Then pour the melted brown butter on top of the fish, and a beautiful froth will form.

Tilapia Meuniere

*Serves 2

• 2 pieces tilapia (or sole)
• 1 stick of butter, melted
• 1/2 cup flour, for dredging
• 1/2 a lemon
• a handful of fresh chopped parsley
• sea salt

Season the fish with sea salt on both sides and then dredge in the flour, covering evenly. Tap off any excess flour.

Heat a skillet on medium, adding 2 tablespoons of the melted butter into the hot skillet. Add the fish and sear on medium-high heat for three minutes and then flip. Depending on the size of the fish, you may have to cook it a bit longer. The fish should be opaque in the center. Remove the fish from the skillet when finished cooking and set aside.

Pour the remaining melted butter into the hot skillet. Cook until the butter browns, about 2 minutes or so.

Pour the lemon juice from the lemon directly on the fish and sprinkle with parsley. Top the fish with the melted butter, and a buttery lemon froth will form.

Printable Recipe

We served it with some cheesy asparagus and mushrooms! Or you could serve it with some Garlic and Lemon Roasted Asparagus, or Sauteed Green Beans with Mushrooms and Onions.

I'll be linking up to:

Foodie Friday @ Little Brick Ranch

Food Friday
Food on Fridays
Fun w/ Food Friday
Fat Camp Friday
Friday Favorites
Food Trip Friday 
Friday Potluck
Family Friendly Fridays
Foodie Friday @ Designs By Gollum

I am honored to be doing a guest post over at my friend, Kristin's blog - Delightfully Dowling! She is so sweet, really funny (she signs off her posts with the cutest and funniest pictures of herself and her hubby!), and a culinary student who inspires me so much! I'm so happy she asked me to be a guest blogger while she's out, thanks girl!

So head on over to Delightfully Dowling to check out my guest post, where I'll be talkin about this fish dish!

I love an easy, quick meal that appears to be so fancy, and, well, French!

Peace, and bacon grease!