5 Recipes with Lenguado Fish: Delicious Dishes You Need to Try

Lenguado fish, known for its delicate flavor and tender texture, is a versatile ingredient that has been cherished in various culinary traditions worldwide. Whether prepared in a simple, light dish or an elaborate, gourmet meal, lenguado fish lends itself perfectly to a wide variety of cooking techniques. In this article, we will explore five exquisite recipes that highlight the versatility of this prized fish, offering a range of flavors, textures, and culinary traditions. From the vibrant kitchens of Latin America to European fine dining, these lenguado fish recipes will introduce you to a world of taste sensations.

Now, let’s dive into the stories, origins, and methods behind each of these five distinct lenguado fish recipes.

1. Lenguado Fish Stew🐟

The Cazuela is a traditional dish from Latin America, particularly popular in Chile, where it’s a staple in many homes. Historically, cazuela refers to a simple, home-cooked stew made with local ingredients, often featuring seafood in coastal regions. Lenguado fish brings a light, elegant touch to the dish, making it both comforting and sophisticated. Many chefs in South America, such as Chilean celebrity chef Rodolfo Guzmán, have elevated this humble dish into a refined meal by using high-quality, fresh fish like lenguado.

Ingredients:

• • 600g Lenguado fish fillets (cut into large chunks)
  • 2 medium potatoes (around 300g), peeled and cut into cubes
  • 1 large carrot (150g), sliced
  • 1 small pumpkin (200g), diced
  • 1 onion (120g), finely chopped
  • 3 cloves of garlic, minced
  • 2 tomatoes (200g), chopped
  • 1.5 liters of fish broth
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • Fresh cilantro for garnish
  • Salt and pepper to taste

Preparation Steps:

1. 1. Prep time: 15 minutes
      Cook time: 35 minutes
      Total time: 50 minutes
   2. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and paprika. Sauté for 5 minutes until fragrant and soft.
   3. Add the potatoes, carrots, and pumpkin, stirring for a few minutes to combine.
   4. Pour in the fish broth and bring to a boil. Lower the heat and simmer for 20 minutes until the vegetables are tender.
   5. Gently add the lenguado fish chunks and the chopped tomatoes. Cook for another 10 minutes, or until the fish is cooked through.
   6. Season with salt and pepper, then garnish with fresh cilantro. Serve hot, ideally with crusty bread on the side.

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2. Lenguado Fish Salad🐟

Salpicón is a cold seafood salad, common in Spain and Latin American countries like Mexico. Traditionally made with shredded meat or seafood, it became a coastal specialty when prepared with fish. Lenguado fish adds a refined taste to this refreshing dish, which is often served as an appetizer. Celebrity chefs like the Mexican culinary icon Enrique Olvera have made variations of Salpicón featuring delicate white fish.

Ingredients:

• • 400g Lenguado fish fillets, poached and flaked
  • 1 small red onion (80g), finely diced
  • 1 green bell pepper (100g), finely chopped
  • 1 red bell pepper (100g), finely chopped
  • 1 cucumber (150g), diced
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • Juice of 1 lime
  • Fresh cilantro (a handful), chopped
  • Salt and pepper to taste

Preparation Steps:

1. 1. Prep time: 20 minutes
      Cook time (poaching the fish): 10 minutes
      Total time: 30 minutes
   2. Poach the lenguado fish in salted water for about 10 minutes. Once done, allow it to cool and flake the fish into bite-sized pieces.
   3. In a large bowl, combine the diced red onion, green and red bell peppers, and cucumber.
   4. Add the flaked lenguado fish, drizzle with olive oil, white vinegar, and lime juice.
   5. Toss gently to combine, season with salt and pepper, and sprinkle with fresh cilantro. Chill in the refrigerator for at least 30 minutes before serving.

3. Battered Lenguado Fish🐟

Battered fish, or en gabardina, has roots in Spanish cuisine, where various types of fish are dipped in a light batter and fried to crispy perfection. The recipe gained fame in Spain, particularly in coastal cities like Cádiz, and has been championed by chefs like José Andrés, known for his mastery of traditional Spanish fare. Lenguado fish’s thin, delicate flesh makes it ideal for this crispy, fried preparation.

Ingredients:

• • 500g Lenguado fish fillets
  • 100g all-purpose flour
  • 1 egg, beaten
  • 150ml sparkling water
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • Vegetable oil for frying
  • Lemon wedges for serving

Preparation Steps:

1. 1. Prep time: 10 minutes
      Cook time: 15 minutes
      Total time: 25 minutes
   2. In a bowl, whisk together the flour, beaten egg, sparkling water, salt, and paprika to make a smooth batter.
   3. Heat vegetable oil in a frying pan over medium heat.
   4. Dip the lenguado fish fillets into the batter, coating them evenly.
   5. Fry the fillets in batches, about 3-4 minutes on each side until golden brown and crispy.
   6. Drain on paper towels and serve hot with lemon wedges on the side.

4. Lenguado Fish with Lemon🐟

Lenguado al Limón is a classic Mediterranean dish, particularly from Italy and Spain, where seafood and citrus are often paired. Renowned chefs like Massimo Bottura have celebrated this combination of delicate fish with lemon, creating bright, flavorful dishes that are light yet satisfying.

Ingredients:

• • 4 Lenguado fish fillets (around 400g total)
  • 2 tablespoons butter
  • Juice of 2 lemons
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Preparation Steps:

1. 1. Prep time: 5 minutes
      Cook time: 10 minutes
      Total time: 15 minutes
   2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute.
   3. Place the lenguado fish fillets in the skillet, season with salt and pepper, and cook for about 3 minutes per side, or until the fish is cooked through.
   4. Once the fish is cooked, remove from the skillet and set aside.
   5. In the same skillet, add the lemon juice and chopped parsley. Let it simmer for 1-2 minutes to create the sauce.
   6. Pour the lemon sauce over the fish and serve immediately.

If you’re looking to expand your seafood recipe collection, don’t miss our 5 Recipes with Alfonsino Fish for more delicious and unique meal ideas.

5. Lenguado Fish and Avocado Tartare🐟

Tartar is a dish that originated in France but has been embraced worldwide in fine dining. It consists of raw fish, typically dressed with citrus and herbs. Lenguado fish makes a sublime tartar when paired with creamy avocado, and chefs like Eric Ripert of Le Bernardin have perfected the art of seafood tartar, making it a staple in gourmet restaurants.

Ingredients:

• • 300g Lenguado fish fillets, finely diced
  • 1 ripe avocado (150g), diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Juice of 1 lime
  • 1 small shallot, minced
  • Fresh chives for garnish
  • Salt and pepper to taste

Preparation Steps:

1. 1. Prep time: 15 minutes
      Total time: 15 minutes
   2. In a bowl, mix the diced lenguado fish with olive oil, soy sauce, sesame oil, lime juice, and minced shallot. Season with salt and pepper.
   3. Gently fold in the diced avocado.
   4. Serve the tartar in small portions, garnished with fresh chives.