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Catfish Meunière

 
One serving costs about $3.12 One serving costs about $3.12

$3.12 per serving

1 people like this recipe

1 likes

This recipe is ready in 25 minutes

Ready in 25 minutes

6 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:65%

Spoonacular Score: 65%

 

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.

Fish works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Skater Girl Limited Edition Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Skater Girl Limited Edition Pinot Noir

Aromas of cherry pie, pomegranate, and lychee fruit are followed by vibrant flavors of strawberry jam with hints of whipped cream, clove and cinnamon spice. This is a pretty wine with bright acid and a food-friendly structure.

» Get this wine on Amazon.com

Ingredients

Servings:
1 small
1 small bay leaf
bay leaf
1 small
1 small bay leaf
bay leaf
0.5 tsps
0.5 tsps black peppercorns
black peppercorns
6 fillet
6 fillet catfish
catfish
0.5
0.5  celery
celery
some
some chives
chives
some
some creole seasoning
creole seasoning
2 Tbsps
2 Tbsps flour
flour
1
1  lemon (juice)
lemon (juice)
0.5 cup
0.5 cup onion
onion
3 sprigs
3 sprigs parsley
parsley
0.33 cup
0.33 cup pecans
pecans
1.5 cup
1.5 cup seafood stock
seafood stock
1.5 cup
1.5 cup seafood stock
seafood stock
6 Tbsps
6 Tbsps unsalted butter
unsalted butter
some
some worcestershire sauce
worcestershire sauce
1 small bay leaf
1 small
bay leaf
1 small bay leaf
1 small
bay leaf
0.5 tsps black peppercorns
0.5 tsps
black peppercorns
6 fillet catfish
6 fillet
catfish
0.5  celery
0.5
celery
some chives
some
chives
some creole seasoning
some
creole seasoning
2 Tbsps flour
2 Tbsps
flour
1  lemon (juice)
1
lemon (juice)
0.5 cup onion
0.5 cup
onion
3 sprigs parsley
3 sprigs
parsley
0.33 cup pecans
0.33 cup
pecans
1.5 cup seafood stock
1.5 cup
seafood stock
1.5 cup seafood stock
1.5 cup
seafood stock
6 Tbsps unsalted butter
6 Tbsps
unsalted butter
some worcestershire sauce
some
worcestershire sauce

Equipment

whisk
whisk
sauce pan
sauce pan
frying pan
frying pan
whisk
whisk
sauce pan
sauce pan
frying pan
frying pan


Instructions

  1. Heat 2 tablespoons butter in a sauce pan until bubbling. Add the vegetables, parsley, bay leaf and peppercorns, and saut until they are soft.
  2. Add the stock and lemon juice to the vegetables and simmer for about 10 minutes.
  3. 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.
  4. Add the stock to the roux whisking continuously until smooth. Add a few drops of Worcestershire. Whisk in additional butter, if desired.
  5. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.31
Ingredient
1 small bay leaf
1 small bay leaf
½ teaspoons black peppercorns
6 fillets catfish
½ celery
some chives
some creole seasoning
2 tablespoons flour
1 lemon (juice)
½ cups onion
3 sprigs parsley
⅓ cups pecans
1.5 cups seafood stock
1.5 cups seafood stock
6 tablespoons unsalted butter
some worcestershire sauce
Price
$0.02
$0.02
$0.11
$14.71
$0.05
$0.18
$0.26
$0.02
$0.20
$0.18
$0.12
$1.03
$1.12
$1.12
$0.72
$0.03
$19.88

Nutritional Information

Quickview
345 Calories
31g Protein
21g Total Fat
6g Carbs
19% Health Score
Limit These
Calories
345k
17%

Fat
21g
33%

  Saturated Fat
9g
56%

Carbohydrates
6g
2%

  Sugar
1g
2%

Cholesterol
128mg
43%

Sodium
480mg
21%

Get Enough Of These
Protein
31g
63%

Vitamin D
21µg
143%

Vitamin B12
3µg
66%

Vitamin A
2215IU
44%

Phosphorus
427mg
43%

Selenium
23µg
34%

Vitamin B1
0.43mg
29%

Vitamin B3
5mg
27%

Potassium
842mg
24%

Manganese
0.43mg
21%

Vitamin B6
0.3mg
15%

Vitamin B5
1mg
14%

Vitamin K
14µg
14%

Magnesium
54mg
14%

Vitamin B2
0.21mg
13%

Copper
0.22mg
11%

Folate
36µg
9%

Zinc
1mg
9%

Vitamin C
7mg
9%

Vitamin E
1mg
8%

Calcium
80mg
8%

Iron
1mg
8%

Fiber
1g
7%

covered percent of daily need

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