Aug 16, 2013 7:00 PM by Brian White
Fish Lenguado Style
2 large eggs
1 ½ cup chunky salsa
½ cup flour
6 6 oz fish filets (lenguado, cabrilla, snapper or seabass)
12 slices muenster cheese cut in half
Salt and pepper
¼ cup canola oil
Large non stick skillet (oven proof)
Cut a long pocket in each fish filet and layer 2 slices of cheese (that are cut in half) into fish. Beat eggs and salsa together in a bowl. Heat skillet to medium and add canola oil. Season fish with salt and pepper, dust with flour and dip into salsa egg mixture.
Preheat oven to 350.
Place each fish filet (dripping with egg mixture) into hot skillet and reduce heat. Brown the egg dipped fish filets then turn over and place the skillet into a 350 degree oven and bake for 10-15 minutes.
Serve with lemon butter sauce.
Lemon butter sauce for 12 servings:
2 shallots finely diced
1 cup white wine
1 lb butter (cut into small pieces)
1 pinch of salt
Place wine and chopped shallots a glass or enamel sauce pan. Cut lemon in half and squeeze the juice into the pan (strain seeds). Add lemon halves to pan. Simmer on low heat until reduced to 2 tablespoons. Remove the lemon halves. Hand whip in cold butter while keeping sauce on medium heat. Serve over fish.