Striped Bass Meunière

Striped Bass Meunière
Photo by Becky Luigart-Stayner


  • ½ cup all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • ¼ cup white balsamic vinegar
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ½ cup 2% reduced-fat milk
  • ¼ cup fat-free, less-sodium chicken broth
  • + 3 more ingredients
    • ¼ cup minced shallots
    • 2 tablespoons butter, divided
    • 4 (6-ounce) striped bass fillets

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...

View full recipe at My Recipes


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