For a classic French preparation of hirame, try making hirame meunière. Start by seasoning the hirame fillets with salt and pepper. Dredge the fillets in flour, shaking off any excess. Heat butter in a skillet over medium-high heat until it begins to brown. Add the hirame fillets to the skillet and cook for about 2-3 minutes per side, or until they are golden brown and cooked through. Remove the fillets from the skillet and set aside. In the same skillet, add more butter, lemon juice, and capers. Cook the sauce for a few minutes until it thickens slightly. Pour the sauce over the hirame fillets and garnish with fresh parsley. Serve the hirame meunière with a side of roasted potatoes or steamed vegetables. This dish is a delicious and elegant way to enjoy hirame.
