Tonguefish Meuniere

1. 1

   If the tonguefish is not prepared, remove the head and entrails, then remove the scales from both sides.

2. 2

   Use a paper towel to carefully absorb the moisture.

3. 3

   Sprinkle salt and pepper on both sides and let sit in the refrigerator for 30 minutes-1 hour.

4. 4

   Remove the skin of the garlic and lightly mash.

5. 5

   Use a paper towel to carefully pat the tonguefish dry, then coat both sides with cake flour, shaking off the excess.

6. 6

   Warm the frying pan over low heat, add the olive oil and garlic, and saute until fragrant.

7. 7

   Remove the garlic.

8. 8

   Turn the heat to low-medium and add the melt the butter in the frying pan.

9. 9

   Add the tonguefish skin-side up (so that it cooks through) and fry.

10. 10

    Once browned, flip it over with a spatula, add the white wine, and cover with a lid.

11. 11

    Reduce the heat to low and steam-fry for about 7 minutes.

12. 12

    Once cooked, sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.