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Volume 75

Dinner This Week: Fish Meuniere

By Keith Dresser Published

This week’s menus include Fish Meunière with Browned Butter, Sweet Potato Soup, and San Bei Ji (Three-Cup Chicken) for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Fish Meunière and Green Beans with Toasted Hazelnuts

This pairing doubles down on browned butter. Fish Meunière with Browned Butter produces delicately crisp and golden brown fillets that are moist and flavorful on the inside. To create the lightest coating, we dry the fillets, season them with salt and pepper, allow them to sit for five minutes, and then dredge them in flour. We then cook the fillets in a mixture of oil and butter in a nonstick skillet. Green Beans with Toasted Hazelnuts and Brown Butter start with blanched beans, which can be done in advance. When the fish is ready, we toss the beans in a hot skillet and top them with hazelnuts toasted in brown butter.

Printable Shopping Lists: Fish Meunière and Green Beans with Toasted Hazelnuts

Equipment Review Colanders

A colander is the go-to tool to use when draining pasta, but a good one can do so much more than that. Which model is best?

Dinner 2: Sweet Potato Soup and Biscuits

For Sweet Potato Soup that actually tastes like sweet potatoes, we use only a minimal amount of flavor-diluting water. To do so, we let the sweet potatoes sit in hot water off heat for 20 minutes to make use of an enzyme that reduces their starch content. Less starch meant we could create a soup with less water, keeping the sweet potato flavor in the forefront. Easiest-Ever Biscuits combine the ease of cream biscuits (which eliminate the step of cutting cold fat into dry ingredients) with the ease of drop biscuits (which skip the rolling and cutting) to create the easiest biscuits ever. The key is to heat the cream to between 95 and 100 degrees, which melts the solid particles of butterfat dispersed throughout. This makes a dough that is moister and scoopable but that rises up instead of spreading out in the oven, producing biscuits that are appropriately rich and tender but not greasy.

Printable Shopping Lists: Sweet Potato Soup and Biscuits

Equipment Review Best Nonstick-Safe Spatulas

Nonstick-safe spatulas are gentler on your cookware than metal versions. But are they any good at flipping food?

Dinner 3: San Bei Ji (Three-Cup Chicken) and Sautéed Baby Bok Choy

These two recipes share many ingredients, which streamlines preparation. San Bei Ji (Three-Cup Chicken) calls for marinating boneless, skinless chicken thighs in soy sauce and sherry along with a touch of brown sugar for sweetness. Lightly coated in a mixture of soy and chili-garlic sauces, Sautéed Baby Bok Choy with Chili-Garlic Sauce is quickly steamed to soften the stems before being briefly sautéed.

Printable Shopping Lists: San Bei Ji (Three-Cup Chicken) with Sautéed Baby Bok Choy


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.