Trout Meuniere is one of my favourite dishes to eat and it’s so easy to make. I make Julia Child’s recipe. Julia likes her butter, LOL. When I saw this healthier version of it in the Kuly 2015 issue of Cooking Light magazine, I thought I’d give it a whirl. As with all recipes that take a classic and try to make it healthier, I was skeptical. I still haven’t forgotten the avocado-parsler guacamole fiasco. Ick. Don’t mess with the classics. But, this Cooking Light does have great tasting recipes, so here goes….
I’d ordered organic trout fillets in my weekly delivery bag and couldn’t wait to make it. It’s one of those dishes you can easily make on a weeknight and look like a rockstar. It’s amazing how something so simple can taste sooooo good.
I’m happy to report that the healthy trout meuniere was a success! It was delicious. Layered lemon tartness with salty capers. I’d gladly have had seconds 🙂
1. Combine parsley, 1 tablespoon oil, rind, juice, and capers in a small bowl, stirring with a whisk.
2. Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired.
Recipe adapted from Cooking Light, July 2015