The Dish That Seduced Julia Child

Fish Market, Paris, June 2010

I like to invite people over for dinner by promising to serve the Dish That Seduced Julia Child. Who could pass up such an invitation?

In 1948 Julia Child and her husband Paul landed in Rouen, France, on their way to Paris where Paul was stationed by the US Department of State.  They stopped for a simple lunch of fish and a salad.  Julia later said the food was a seductive revelation to the wonders of French cooking.  This simple meal started a love for French cooking that would take Julia to cooking school and eventually her own French cooking TV show.  Today she is heralded as the woman who brought French cooking to US tables.

So, what was the dish that so impressed Ms. Child?  It was sole meunière, or miller's wife fish.  Specifically, the traditional recipe calls for sole, a type of mild fish somewhat difficult to find in my local grocer.  So, I have adapted this recipe to tilapia meunière as a more available and inexpensive fish.  I've used cod too, but cod fillets are often thicker and require longer cooking times..

The fish is sauteed in butter and then gets a drizzle of lemon juice just before serving.  The result is a delicate, crusty fish with a tart flavor and no fishy taste.  It is simple and delicious!  Let it seduce you!

Tilapia Meunière

• 1-2 fillets of tilapia per person (boned and skinned)
• Salt and pepper
• ~1/4 to 1/2 stick of butter
• Flour
• 1/2 lemon per fillet 
• Fresh, chopped parsley (optional)

Put about a cup or so of flour on a plate.  Dredge/pull each piece of fish through the flour.  You want each piece to be nicely floured, but you are not seeking a thick batter as you would with fish and chips.

Melt your butter in a saute pan or skillet over medium-high heat.

Saute each fillet as so:  2 minutes on the first side.  Then flip and cook on the second side for 4 minutes. Then flip back to the first side and cook for another 2 minutes.  

Squeeze half a fresh lemon's juice onto the fillet.  

Traditionally, you then sprinkle with chopped parsley and serve.  If I don't have fresh parsley I skip this step.  I've also dressed each fillet with some capers.

Serve hot.

NOTE:  Cooking times may vary depending on your stove and the thickness of each fish fillet.  When the fish begins to flake, it is done.

DIETS:
Diabetic:  yes
Gluten Free:  no
Nightshade Family Free:  yes
Paleo:  no (contains a small amount of flour and dairy)
SugarBusters:  yes* (substitute whole wheat flour instead of white flour)
Sugar Free:  yes* (substitute whole wheat flour instead of white flour)
Vegan:  no
Vegetarian:  no
Wheat Free:  no
200 Calories or Under:  yes* (Must limit portion to half a fillet.  A whole fillet has about 260 calories.)

Notice:  Be sure to check with your doctor and nutritionist about the safety of any eating plan for you.  Also, check ingredients as different brands and products may have different ingredients or have changed them since this post.  Some calories are estimates based on packaging.