Meunière is a classic french technique where fish is cooked or served in lightly browned butter with lemon juice, parsley and sometimes capers. The most known recipe is Sole Meunière, but the technique works beautifully with our Atlantic Winter Skate — a non-fishy fish with an incredible ability to hold its shape while cooked, and makes a dramatic presentation on the dinner table.
Atlantic Winter Skate Meunière
- 12 oz Sea to Table Atlantic Winter Skate
- ½ cup Flour
- 1-2 tbsp canola oil
- 5-6 tbsp Butter (divided)
- 1/2 Lemon, juice and zest
- 2 tbsp Parsley, chopped
- 1 tbsp Capers, drained and chopped
- Salt and Pepper
- Defrost the skate in the fridge then pat the fillets dry before cooking.
- Season the fish with salt and pepper and dredge in flour on both sides, shaking off excess
- Heat a large skillet over medium/high heat. Add 1 tbsp butter and 1 tbsp oil to pan. When the butter has melted and is very hot add fish to the pan. Don’t overcrowd the pan, working in batches is key here! Saute fish for about 3 minutes or until you can see it start to brown beautifully. Then carefully flip the fish over and repeat. Remove fish from pan and let rest on a paper towel to blot oil.
- Pour off excess oil and wipe the skillet clean. Place over medium heat and melt the remaining 4 tablespoons of butter- stirring occasionally, until butter browns and smells nutty, 3 to 4 minutes. Remove pan from heat and add lemon juice (it will splatter so be careful), lemon zest, capers and parsley to butter while continuously stirring. Spoon sauce over the fillets. Serve immediately.