Almond Flounder Meuniere, an excellent yet simple fish supper.
Almond Flounder
Almond Flounder Meuniere is a lemony delight.
We enjoy fish, especially cod, tilapia, and salmon. Occasionally we find flounder and grab it up. When Don made this Almond Flounder Meuniere, he had originally planned to make stuffed flounder for supper. But as he paged through recipe books looking for a good stuffed flounder recipe, he happened across a recipe in Dorie Greenspan's cookbook, Around My French Table (affiliate link). Although it is not stuffed, Don said it was simple, beautiful, and very satisfying.
We made it again last night using tilapia. Crunchy outside, flaky inside. Easy. And so, so good!
What You Need
You will need knives, a cutting board, some flat casserole dishes or plates, a zester, and a good nonstick skillet. Be sure to buy the best tools you can afford. You will probably have them all your life. Get yourself a good set of pans and add to your tools as you can afford them.
Almond Flounder Meunière Recipe
Author: Recipe Idea Shop
Ingredients
- ⅓ cup ground almonds
- 1 tablespoon all-purpose gluten free flour or wheat flour if you don't need gluten free
- Zest from a half of a lemon
- Salt and freshly ground pepper to taste
- 4 flounder fillets
- 1 large egg yolk beaten
- 2 to 4 tablespoons salted butter
- Toasted almond slices and parsley for garnish
- Lemon wedges for serving
Instructions
- Put the egg yolk in a flat dish.
- Place the ground almonds, flour, lemon zest, salt and pepper in another flat dish and blend well. If you don't have ground almonds, you can whisk whole raw almonds around in the small Cusinart for a couple of minutes until they are very finely chopped.
- Put a nonstick skillet over medium high heat and add enough butter to cover the bottom. Heat the butter just until it begins to brown.
- Coat one side of the fillets with the egg yolk then dip in the almond mixture.
- Place the coated side down in the skillet. Cook about 3 minutes then turn the fillet over to finish cooking, about another 2 minutes.
- Add more butter if the skillet looks dry. Spoon some of the melted butter over the fillets.
- Remove from heat, squirt with lemon juice and transfer to warm plates. Garnish with slivered almonds and parsley. Serve with lemon wedges.
Recipe Nutrition Information
This recipe is SF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
More Recipes To Try
- Sauteed Cod Fish
- Moroccan Cumin Fish
- South Beach Lemon Garlic Grilled Salmon
- Sweet Bourbon Salmon
- Salmon Patties
Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.