Almond Flounder Meunière, excellent yet simple fish supper.
Almond Flounder Meunière 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 Meunière, 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 recipee 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 Print
Almond Flounder Meunière
- Yield: 4 1x
- Category: Fish, Main Course
- Cuisine: American
- ⅓ cup ground almonds
- 1 tablespoon all-purpose flour
- 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
- 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.
Keywords: Almond Flounder Meunière
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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.
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I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
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This post was first published on Recipe Idea Shop January 31, 2011 and updated May 15, 2021.