[To prepare:] Tonguefish: Cut in half and sprinkle with salt. Cherry tomato: Rinse and cut into desired sizes. Mesclun greens: Rinse.
Heat the butter and olive oil in a frying pan over medium heat. Once the butter melts, place the tonguefish in the pan skin-side down.
To prevent the fish from curling up while it's being cooked, use a spatula to press down on the fish while frying.
Once cooked, flip it over, add the white wine, cover, and steam.
Once the flesh has cooked through, add the lemon juice and continue to cook over low heat until absorbed. Spoon the sauce over the fish, coat, and it's done!
[To serve:] Arrange a bed of mesclun greens on a plate, place the cooked tonguefish on top, garnish with the cherry tomato, and season with black pepper. Enjoy while warm.
Story Behind this Recipe
I was impressed by the tonguefish I had at a restaurant, so I decided to try making it myself. It's not quite like the version I had, but you can make a delicious tonguefish at home. It goes great with white wine!
When frying up the tonguefish, press on it with a spatula so that it doesn't curl. It has an extravagant taste when the skin side is crispy and fragrant. The salt, olive oil, and lemon give this a simple flavor.