Easy! Tonguefish Meunière

Name: Easy! Tonguefish Meunière
Yield: 1 serving
Cuisine: American
Ingredients: 1 Tonguefish; 1 Shio-koji, white pepper, black pepper; 1 Asparagus (for garnish); 1 Tomato (for garnish); 1 Olive oil; 1 Butter; 1 Flour (cake flour)

cookpad.japan @cookpad_jp

I saw some delicious-looking fresh tonguefish at the supermarket. There's a lot of difficult recipes out there, but I came up with something easy! It's a very handy recipe.

I like pepper, so to make it look prettier I put white pepper on one side, black on the other, so that I could use two different kinds. Recipe by yoshimi35

I saw some delicious-looking fresh tonguefish at the supermarket. There's a lot of difficult recipes out there, but I came up with something easy! It's a very handy recipe.

I like pepper, so to make it look prettier I put white pepper on one side, black on the other, so that I could use two different kinds. Recipe by yoshimi35

cookpad.japan @cookpad_jp

I saw some delicious-looking fresh tonguefish at the supermarket. There's a lot of difficult recipes out there, but I came up with something easy! It's a very handy recipe.

I like pepper, so to make it look prettier I put white pepper on one side, black on the other, so that I could use two different kinds. Recipe by yoshimi35

I saw some delicious-looking fresh tonguefish at the supermarket. There's a lot of difficult recipes out there, but I came up with something easy! It's a very handy recipe.

I like pepper, so to make it look prettier I put white pepper on one side, black on the other, so that I could use two different kinds. Recipe by yoshimi35

Saved

Ingredients

1 serving

1Tonguefish
1Shio-koji, white pepper, black pepper
1Asparagus (for garnish)
1Tomato (for garnish)
1Olive oil
1Butter
1Flour (cake flour)

Saved

Steps

1

Buy prepared tonguefish and sprinkle with shio-koji and white pepper, flip it over and season with black pepper. Let rest in the refrigerator for 30 minutes.
2

Cut the asparagus and tomato.
3

Heat a bit of olive oil and butter (about 1 tablespoon) in a frying pan and sauté the asparagus. Season with shio-koji and black pepper.
4

Take the fish from Step 1 out of the refrigerator and lightly coat with flour. Cook both sides in the frying pan until crispy.
5

Transfer to a plate and enjoy!