Red Snapper or Other White Fillets Meunière

Classically, meunière refers to fillets of sole that are floured and quickly sautéed in clarified butter, then finished with parsley, lemon juice, and a little melted butter. Over the years the definition has expanded to encompass a series of flexible techniques that can be applied to just about any thin cut of meat, poultry, or fish. You can serve this with a salad and bread, or with any good potato and vegetable combination.

True sole is a uniquely firm fish, best replaced not by