Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.
- 1 lemon, juice and zest of (or use 1/2 lemon)
- 1⁄2 cup dry white wine
- 1 shallot, minced
- 1 garlic clove, crushed and finely chopped (or use 2 garlic cloves)
- 1⁄2 cup unsalted butter, room temperature
- 1 teaspoon fresh parsley, finely chopped
- 2 (8 ounce) white fish fillets
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- Juice lemon and set aside. In a small pot, whisk together lemon juice, lemon zest, wine, shallot and garlic.
- Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
- Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
- Place fish in plates and top with lemon butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
I've a few issues with this recipe. 1. Is it half a lemon or a whole lemon? Not clear. Either which way, lemon juice makes this recipe far too sour - it simply doesn't need it with white wine. Furthermore, lemon zest when cooked goes very bitter, so I'm not a fan of that either. 2. Is it one or two garlic cloves? 3. This is my preference, but two shallots is better than one - the sweetness balances that acidity from the wine. 4. Too much butter. This needs 25g tops or it is too greasy. All in all, a poor reclipe. Better to stick with a classic meuniere; wine, shallots, garlic and parsley. The lemon ruins it!
Loved it! Will definitely prepare this dish more often now. However the lemon sauce is quite overpowering
Update: I made it again following the recipe exactly and again the lemon flavor was pretty potent. We preferred the added sugar from last time when I used light butter. It definitely was better with regular butter, but still awful sour. Previous Review: Everyone LOVED it! I used cod this time and plan on trying it with shrimp and scallops next. Something I learned the hard way: do not use light butter! I've never had a problem cooking with light butter before but it did not work in this recipe. The resulting sauce was overwhelmingly lemony (as in sucking a lemon straight lemony!). I "saved" it by adding more wine, garlic and real butter along with some salt, pepper and even some sugar. I served the fish and sauce over linguine with a side of yellow squash and zucchini sautéed in olive oil and Mrs. Dash's lemon pepper seasoning. Excellent supper! Thanks!