Minorcan-style Meunière

Ingredients

In this Minorcan adaptation of Meunière, we incorporate the vibrant flavors of Minorcan cuisine. The traditional French dish is enhanced with the addition of spicy paprika, a staple ingredient in Minorcan cooking. This adds a subtle heat and depth of flavor to the dish, giving it a unique twist. Additionally, the sauce is enriched with local tomatoes, garlic, and onions, which are commonly used in Minorcan cuisine to create bold and aromatic flavors. We alse have the original recipe for Meunière, so you can check it out.

• 4 fish fillets or 1 pound (450g) shrimp 4 fish fillets or 1 pound (450g) shrimp
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon spicy paprika 1 teaspoon spicy paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 5g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Season the fish fillets or shrimp with salt and pepper.
2. 2.
   Dredge the seafood in flour, shaking off any excess.
3. 3.
   Heat olive oil and butter in a large skillet over medium heat.
4. 4.
   Add the seafood to the skillet and cook until golden brown on both sides. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add garlic and onion. Sauté until fragrant and translucent.
6. 6.
   Add diced tomatoes and cook until they start to soften.
7. 7.
   Stir in spicy paprika and season with salt and pepper to taste.
8. 8.
   Return the seafood to the skillet and cook for an additional 2-3 minutes, until cooked through.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Fish fillets or shrimp — Make sure the seafood is fresh and properly cleaned before cooking. Pat them dry with a paper towel to ensure a crispy exterior when pan-frying.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the sauce.
• Serve the dish with a squeeze of fresh lemon juice for a burst of citrus flavor.
• Experiment with different types of seafood, such as scallops or calamari, to add variety to the dish.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the skillet when sautéing the garlic and onion.
• To make the dish more substantial, serve it over a bed of cooked rice or with a side of roasted potatoes.

Serving advice

Serve the Minorcan-style Meunière hot, garnished with fresh parsley. Accompany it with a side of crusty bread or steamed rice to soak up the flavorful sauce.

Presentation advice

Arrange the cooked seafood on a plate and spoon the vibrant sauce over the top. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with a side of crusty bread or rice on a separate plate to complete the presentation.