Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is adapted from a cookbook entitled Best Recipes of Michigan Inns and Restaurants by Margaret E. Guthrie. This is a menu item served at Arie's Cafe in Plainwell, Michigan. If you ever find yourself in Southwest Michigan, do yourself a favor and have a meal at Arie's Cafe. It's worth going out of your way to find. My sister had her wedding rehearsal dinner there and it holds special memories for me. I hope you enjoy this dish as much as I do . . .

Ingredients Nutrition

  • 2 (6 -8 ounce) white fish fillets
  • 1 cup milk
  • 1 cup flour
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 14 teaspoon granulated garlic
  • 1 ounce clarified butter
  • Grenoble Sauce

  • 12 cup diced lemon
  • 14 cup diced fresh tomato (avoid using canned)
  • 14 cup capers
  • 1 ounce fresh butter

Directions

  1. Mix the salt, pepper, and garlic with the flour in a plate or pie plate. Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
  2. Heat saute pan over medium heat. When hot, add 1 ounce clarified butter. Place fillets in pan, skin side down (**I always use skinless fish). Cook until golden brown, turn over and cook until done.
  3. Remove fillets onto a plate. While pan is still hot, wipe the pan out with a clean damp rag or paper towels. Place back on the stove. Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes. Pour the warmed Grenoble sauce over the fillets** and serve.
  4. **After reading the first review of this recipe I wanted to add a final note. The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet. That may help in making the dish more balanced, as opposed to using all of the sauce.

Reviews

(1)
Most Helpful

This dish was interesting but a bit bitter tasting. I will try it again but cut back on the capers quite a bit. Pretty dish that presents well and is easy to make.

Debi April 14, 2008

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