n. 1. A boneless piece of fish or meat. Filet is the French spelling. 2. The breasts of poultry or game birds are sometimes referred to as fillets. fillet v. To cut the bones from a piece of meat or fish, thereby creating a meat or fish fillet.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Fillet of Beef with Potato Galette and Shaved Asparagus
- Fillet de Sole Meurice
- Fillet of Halibut, served over Olive Oil Roasted Fingerlings, Topped with Pea Shoots and Blood Oranges
- Fillet of Halibut Baked in Parchment with Stewed Leeks, Golden Potatoes and Truffle Butter
- Fillet Van Zeetong