Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Yellow Perch Meuniere
Ingredients:
8 oz yellow perch fillets
salt & pepper to taste
cornmeal & flour for dredging fish
3 tsp canola oil
flesh of one tomato
¼ cup white wine
1 tbsp butter
Preparation:
Mix equal portions of flour and cornmeal together – enough for the amount of fish
Season the mixture well
Heat the oil in a pan
Dredge fish and place in the pan
Cook for about 2 - 3 minutes each side
Remove from pan
Add tomato flesh to pan, heat and de-glaze with wine
Reduce by ½
Add butter and swirl
Dress fish with sauce and serve
Serves 1 or 2.
Great with: parsley potatoes, basmati rice, peas, carrots or red beets
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