I’ve been having fish a lot lately, and been having great luck getting it at our local market Shaws. I don’t usually like fish from a supermarket, but it’s so fresh and reasonably priced its hard to beat. I’ve been making it Meuniere style, and love it that way, but wanted a change. I pinned this great Haddock Piccata recipe from Sweet Bites Blog, and thought I would make it…
Wikipedia describes Sole Meunière as a classic French way of preparing fish fillets. Fillets are dredged in flour, pan fried in butter, and served with the resulting brown butter…
I love fish chowder. And the best place I’ve ever had it is the Dolphin Restaurant in Harpswell, Maine. It is virtually “loaded” with fish that taken right off…
Haddock Meuniere….I was never a “fish” eater at home, I guess because my past experience with making it resulted in” fishy, dry” fillets that were most definitely “inedible”, in…