Tuesday, September 30, 2014

Sole Meuniere (Seafood Recipe)

Sole Meuniere




Leg day is always my favorite day at the gym. I absolutely love working my legs and glutes. What I've learned about my legs in the last year is that I can put on muscle fairly easy (genetics) and quickly by lifting heavy weight. Since realizing this, I've changed my approach on how I train my legs. Don't get me wrong I love my curves, but I don't love bulky legs on me. It has to be a nice balance of both. The body is amazing isn't it? The science behind bodybuilding is intriguing. No two bodies are alike and it's best to learn what works for your body through experimentation. 




Start out with 3 sets of 10 repititions. Remember to keep your abs contracted through the entire move. If you want to further challenge yourself, add more reps to your set and or use dumbbells. 

On to dinner.

Sole Meuniere

I was going through my recipe book, Cook This, Not That and came across a recipe for fish called Sole Meuniere. The dish is incredibly simple to prepare. I prepared it according to the directions given, pairing it with sautéed squash and steamed spinach.  



You'll Need:
4 fillet flounders or sole ( I used flounder)
Salt to taste
1/4 cup of flour
4 tbsp pf butter
Juice and zest of one lemon
Chopped fresh parsley

How to make it:
  • Season the fish on both sides with salt and ground black pepper (I also used garlic powder although not called for). Place the flour in a flat dish and dredge the fish on both sides, shaking off any excess flour.

  • Heat 2 tablespoons of the butter in a large non stick pan over medium high heat until foaming and lightly browned (careful, butter goes from brown to burnt very quickly). Working in two batches if necessary, cook fish, turning once, for about 6 minutes total, until it's nicely browned on both sides and flakes with gentle pressure from your finger. Take the fish out and set aside.

  • Add the remaining 2 tablespoons of butter, the lemon juice, and zest, and parsley to the same pan. Swirl the pan until the butter is fully melted. Divide the sauce among the fillets and serve. 

Makes 4 servings


This was my first time trying flounder. I love it and will be buying more of it in the near future. It was a mild tasting fish like tilapia. I enjoy eating my tilapia, but this was a nice change from that. 


Do you think you'll give it a try? Please let me know what you think. 

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Thank you for taking the time to comment. Blessings!
LaChristin

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