Friday, April 15, 2011

Fish on a Weeknight!

It's Friday!  I don't know about you, but after a long week I love to have a wonderful, warm meal.  Tonight was a gross, rainy day and it was way too cold to go out.  Plus it's much cheaper to stay in and have a meal that you made.  I know that it can be difficult to cook in the week, but the recipe I made tonight was simple and delicious.  I made trout a la meuniere from Emeril.  It is a cajun take on sole a la meuniere ("Fronch fries, Fronch beans..." Better Off Dead anyone?), and it's much more affordable.

 You'll need two to four trout fillets for this recipe.

Sprinkle the trout with Emeril's essence and some salt and dredge in flour.  Heat some olive oil in a saute pan on medium high heat and cook the fish for two to three minutes on each side.  Remove from the pan while you make the sauce.

The sauce is simple and delicious.  All you need is butter, shallots, lemon juice, white wine, and parsley.  THAT'S IT!

Melt the butter in the pan still on medium high heat and add the shallots.  Cook for about thirty seconds.  The butter will turn brown but don't worry... there's a difference between brown butter and burnt butter!  Add the lemon juice, wine, and parsley and cook for about 30 more seconds and then serve over the fish.

I made quinoa to go with this dish.  It's a great grain--very healthy and easy to make.  If you make quinoa, cook it in some sort of a stock to give it flavor... it can be a little boring if it's just cooked in water.  I cooked the quinoa we ate tonight in vegetable stock and it was delicious!  Also, the plate has the Eiffel Tower on it.  Just 'cuz.  You know.  It's awesome. 

That wasn't so bad now was it?!  Now start your weekend off right with a simple, elegant meal.  It'll make you feel fancy and French!  I mean: Fronch.

Trout a la meuniere (Courtesy Emeril.  Bam!)
2-4 6 oz trout fillets
1 teaspoon salt
1 teaspoon essence (2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme)
1 cup flour
2 tablespoons olive oil
1 stick unsalted, softened butter
1 tablespoon minced shallots
2 tablespoons white wine
1/4 cup lemon juice
2 tablespoons chopped parsley

What's your favorite fast meal on a weeknight?


  1. Oh man, that looks really good. Does it taste fishy?

  2. No it doesn't at all that's the best part! I was nervous that might happen, but it was a very subtle flavor. We tasted the sauce more than anything else, which I like with that kind of fish.