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Sautéed Whole Flatfish
- Makes
4
Main-Course Servings - Difficulty
Easy
Published 2007
Most flatfish are cleaned and scaled before sautéing. Dover sole traditionally has the top gray skin pulled off but the flesh of American flatfish is softer and tears when you try to pull off the skin. Sautéing flatfish for a crowd takes a lot of pans and stove space, so unless you are equipped, don’t try cooking whole flatfish for more than four.
Ingredients
Method
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