Trout Meunière Recipe

Are you looking for a fresh new fish recipe that doesn't involve the usual salmon or tilapia? Trout is a great fish to cook with and it has plenty of excellent health benefits, making it a no-brainer to try. According to Wholey, trout is filled with vitamins and minerals, including omega-3 fatty acids. It also has plenty of protein, and protein is always a good thing. This dish only takes a short time to put together, and if you are a lover of fish, we know it will hit the spot.

Recipe developer Kate Shungu of Gift of Hospitality came up with this wonderful recipe that is sure to please a crowd. "The preparation of a fish meunière style means rolled in flour and sautéed in butter, then finished with a lemon butter sauce," Shungu explains. "This recipe is easy enough for a weeknight meal but fancy enough for a dinner party," she adds. "I like that you can substitute various types of fish for it, such as sole or even salmon." Keep reading to find out how to make this delicious dish.

Are you ready to make some of the best trout ever? If so, the first thing you will need to do is make a list of ingredients. Start with a few trout fillets and all-purpose flour. You will also need a few common ingredients like salt and black pepper. Double-check to see if you have ingredients at home before grabbing them at the store. You will also need a few tablespoons of butter. The only other two items you will need for this can be found near the produce section. Simply grab a lemon for fresh lemon juice and some fresh parsley.

Now that you have all of the ingredients in front of you, it's time to get started on the prep work. First, grab the trout fillets and pat them dry with a paper towel to get off all the excess moisture. "You can purchase any type of trout that you like. I used rainbow trout, which has an orange hue that's similar to salmon," Shungu says of picking the trout.

Then, grab a shallow dish and combine the flour, salt, and pepper. Dredge the fillets in the flour mixture on both sides. "Gently shake off any excess flour after dredging the fillets," Shungu says. Set them aside for a moment and move to the next step.

Take out a large skillet that is big enough to fit both trout fillets. Place it over medium heat and toss in the butter. Once the butter has melted, add the fillets to the pan and cook for about four to five minutes to start on the first side. Then, flip the fillets over and cook for an additional two to three minutes on the other side. You can simply look at the clock or set a timer. You can check doneness by seeing if the fish flakes easily with a fork. If it does, that means it's done.

Once you finish cooking the fish, keep the pan on the stove and transfer the trout into a dish you plan to serve it on. This makes it easier so you don't have to move the fish once you add the garnish. In the same pan that you used to cook the trout, add the lemon juice to the leftover browned butter and cook for about one to two minutes. When the mixture is done, it should be pretty foamy. Pour the butter and lemon mixture over the fish and top it with parsley. If you don't love the taste of parsley, that's fine — you can just leave it out.

Once you finish adding the butter and lemon mixture and parsley, you may serve the fish to your lucky guests. "I like serving trout meunière with rice to soak up the rest of the lemon sauce. You can also serve it on its own with a green salad on the side," Shungu says. We think that it would be great with a veggie or dinner roll.

If you have anything left, don't sweat it. "Leftovers will keep in the refrigerator for 1–2 days. Reheat in a sauté pan or in the oven, just until the fish is warm throughout," Shungu shares. We hope you love this tasty and unique dish!