There are two important things you need to know while reading this:
1) I did not use striped bass. I used mahi mahi.
2) I could not taste anything because I am so allergic to the world.
That being said, he said it was delicious, but that if I could taste it I would have hated it (too fishy-tasting, he said). Apparently the sauce enhances the flavor of the fish in a delicious manner. As is, I still didn't like it because even without taste, I didn't enjoy the texture of the fish. I wish I liked fish. He said he would eat this again but I will not make it again. I am excited to have finally bought some white balsamic vinegar though because I have many uses for it. Hooray!
Striped Bass Meunière
Cooking Light, 12/08
Meunière refers to a classic preparation of lightly seasoned fish dredged in flour and cooked in butter. Any firm-fleshed white fish will work well in this recipe; try halibut or mahimahi. Serve with rice to soak up the piquant sauce.
1/2 cup all-purpose flour
1/2 cup 2% reduced-fat milk
4 (6-ounce) striped bass fillets
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons butter, divided
1/4 cup minced shallots
1/4 cup white balsamic vinegar
1/4 cup fat-free, less-sodium chicken broth (Note: or vegetable)
2 tablespoons chopped fresh parsley
1. Place flour in a shallow dish. Place milk in another shallow dish. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Working with one fillet at a time, dredge fish in flour, shaking off excess. Dip fish into milk, allowing excess to drip off; dredge again in flour. Set aside. Repeat procedure with remaining fish, flour, and milk.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon butter to pan, swirling until butter melts. Add 2 fillets to pan; reduce heat to medium, and cook 4 minutes on each side or until golden brown and fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Repeat procedure with remaining 1 tablespoon butter and the remaining 2 fillets. Remove fish from pan; keep warm.
3. Increase heat to medium-high. Add shallots and remaining 1/4 teaspoon salt to pan; sauté 1 minute or until tender. Add vinegar and broth; simmer 1 minute. Add parsley and remaining 1/4 teaspoon pepper. Spoon sauce over fish.
Yield: 4 servings